1 Cook beef, onion, and chili powder in 10-inch skillet over
medium-high heat until beef is browned, stirring to crumble.
2 Drain; return to skillet.
3 Add rice, tomatoes, corn, beans, chiles, and garlic salt to skillet
4 Continue to cook until thoroughly heated (10 minutes) remove from heat. Pour chicken broth on to a doutch oven, addchili misture. Cook on high for to monutes, reduce heat to simmer and cook bfor additional 50 minires.
5 Sprinkle with cheese before serving.
Rercipe By: George Ross
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1322g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 217 (30%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 74.5mg||23 %|
|Sodium 2929.9mg||101 %|
|Potassium 2039.4mg||54 %|
|Total Carbohydrate 101.2g||30 %|
|Dietary Fiber 13.9g||55 %|
|Sugars, other 87.4g|
|Protein 39.7g||57 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 727
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