Makes enough for at least 8 to 10 tacos, or 4 to 5 bentos used as soboro
Chop up all the vegetables quite finely. If you have kids or picky adults to feed, using yellow and red peppers sort of disguises them better than using green peppers, though those work just as well.
Heat up a little oil in a large frying pan over high heat. Sauté all the vegetables until limp - don’t let them burn though. Add the ground beef, and sauté until browned. Add the tomato paste and water and stir.
Clear a little space in the pan and add the spices; sauté a bit to bring out the aromas. Stir into the meat. Season with salt and pepper. Tip: Let a little bit cool down to room temperature before tasting, to make sure it will be good when cooled and packed in bentos.
To freeze, let cool and divide into portion sizes of your choice in plastic bags or containers. This will keep in the freezer for a month or so.
About 40 calories per tablespoon, depending on how lean our ground beef is.
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 31 | ||
Calories from Fat: 11 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 266.3mg | 9 % | |
Potassium 159.4mg | 4 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 3.6g | ||
Protein 0.9g | 1 % | |
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: 31
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