Mexican Dip
by fengheshen
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INGREDIENTS
INSTRUCTIONS
Season beef with: salt, pepper, cumin, thyme, rosemary, basil, lots of oregano, lots of cumin, cayenne pepper (optional), and cinnamon.
Heat oil and add garlic and onions.
Add beef, once beef has browned, add a can of black beans and diced tomatoes. Let this slow cook on low-medium heat. Stir as needed.
Once the excess liquid evaporates, move to low heat and add a 5-cheese Mexican mix to the top. Cover the pan and wait for the cheese to melt.
Eat this with dip chips or rice.
NOTES
fengheshen
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (377g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 845 | ||
| Calories from Fat: 362 (43%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 40.3g | 54 % | |
| Saturated Fat 15g | 75 % | |
| Monounsaturated Fat 17.1g | ||
| Polyunsanturated Fat 2.5g | ||
| Cholesterol 170mg | 52 % | |
| Sodium 170.5mg | 6 % | |
| Potassium 1053.1mg | 28 % | |
| Total Carbohydrate 60.8g | 18 % | |
| Dietary Fiber 3.8g | 15 % | |
| Sugars, other 57g | ||
| Protein 55.5g | 79 % | |
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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: 845
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