adapted from Rachel Ray's 30 minute cookbook
Heat a large nonstick skillet over medium-high heat.
Add extra virgin olive oil, twice around the pan.
Add the beef to the skillet and brown and crumble it for 5 minutes.
To the browned meat add jalapeno, chopped onions, and garlic.
Season the meat with the cumin, chili powder, and salt and pepper.
Cook them together for 5 minutes more, then add about 1/2 cup of water and reduce the heat to low.
Add salt to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1278g) | ||
Recipe Makes: Servings | ||
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Calories: 3043 | ||
Calories from Fat: 1426 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 158.4g | 211 % | |
Saturated Fat 55.9g | 280 % | |
Monounsaturated Fat 70.8g | ||
Polyunsanturated Fat 16g | ||
Cholesterol 398.8mg | 123 % | |
Sodium 5862.4mg | 202 % | |
Potassium 4372.3mg | 115 % | |
Total Carbohydrate 253.1g | 74 % | |
Dietary Fiber 32.4g | 129 % | |
Sugars, other 220.8g | ||
Protein 146.8g | 210 % | |
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: 3043
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