Try this Nacho recipe, or contribute your own.
Suggest a better descriptionBrown the meat, breaking into small chunks; spoon off most of the fat.
Add the onion, garlic and about half of the green pepper; cook until onion is soft and translucent (about 4-5 min).
Add the pasta sauce and the taco seasoning*; cook an additional 10 minutes.
Add the red and remaining green peppers until they are warm (I add them near the end so that they remain slightly crunchy).
Turn down to low; put the cheese on top and cover until melted.
It is OK to cook it longer though or keep it warm until you're ready to eat it (but melt the cheese on top just before).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (279g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 313 | ||
Calories from Fat: 167 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 78.2mg | 24 % | |
Sodium 291.4mg | 10 % | |
Potassium 617mg | 16 % | |
Total Carbohydrate 12.6g | 4 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 10g | ||
Protein 22.7g | 32 % | |
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: 313
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