A simple ingredient Tex-Mex dish that can be seasoned to your taste and heat preference. It can also be served with saltine crackers as well.
Source: Amanda Klutts
Place the potatoes in a 5-Qt. pan with just enough water to cover them. Over medium heat, cook the potatoes until fork tender.
Meanwhile, in a large cast iron skillet over medium heat, add the oil and pork. Salt and pepper to taste. Cook until the pink is barely visible. Add the jalapeno peppers, onions, 1 tablespoon of the lime juice, and half of the cilantro and garlic powder. Cook for another 5 minutes or until the pink is completely gone and the vegetables are cooked. Drain any remaining liquids. Place back on the burner over medium-low heat and brown the mixture, about 4-5 minutes.
Drain the potatoes. Add the tomatoes, remaining lime juice, cilantro, and garlic powder. Add water as needed. Salt and pepper to taste. Place the potatoes back on the burner over medium-low heat and cook just until heated through.
Combine the potatoes and meat mixture; stir well. Serve on flour tortillas or with crackers if you like.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (285g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 540 | ||
Calories from Fat: 342 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38g | 51 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 17.5g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 120.8mg | 37 % | |
Sodium 121.8mg | 4 % | |
Potassium 921.1mg | 24 % | |
Total Carbohydrate 17.9g | 5 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 15.5g | ||
Protein 30.5g | 44 % | |
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: 540
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