Chili Topping for Navajo Tacos
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INGREDIENTS
- 1/3 c Onion ; chopped
- 1 c Tomato sauce
- 1 ts Chili powder
- 1 c Tomatoes, canned, drained
- 1/8 ts Ground chili (to taste)
- 1/2 lb Grnd beef, chicken, or pork
- 2 c Kidney beans, cooked *
- 1/2 ts Ground cumin
- 1 ts Salt
- 1 c Corn, whole kernal
INSTRUCTIONS
* May also use 1 can kidney beans. In a large skillet, brown ground meat until no longer pink. Pour off excess fat. Add onion. Cook and stir until onion is softened. Stir in beans, corn, tomatoes, tomato sauce, chili powder, cumin, salt and ground chili. Heat until bubbly. Top with cheddar cheese. Serve on top of or with Fry Bread.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (491g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 112 | ||
| Calories from Fat: 9 (8%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1g | 1 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 2254.9mg | 78 % | |
| Potassium 1464.7mg | 39 % | |
| Total Carbohydrate 24.9g | 7 % | |
| Dietary Fiber 7.2g | 29 % | |
| Sugars, other 17.8g | ||
| Protein 6g | 9 % | |
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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. |
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Calories per serving: 112
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