Ground Beef Tacos
Nutritional values
(Percentage of daily recommendation)
| Calorie | 878 cal. | (42 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.4 g | (51 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,725 mg | (43 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 500 grams Ground meat (beef)
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 300 milliliters Beef broth
- 2 Tomatoes
- salt
- freshly ground peppers
- 400 grams Kidney beans (canned)
- 200 grams Corn kernel (canned)
- 2 Red chili peppers
- 3 Tbsps Jalapeño (seeded and sliced)
- 1 Avocado
- 1 tsp Lime juice
- 2 sprigs parsley
- 8 Tortillas
Preparation steps
Peel onion and garlic and finely chop. Brown ground beef fry in hot oil until cooked through. Mix in onions and garlic and fry for 2-3 minutes. Stir in tomato paste and deglaze pan with beef broth. Rinse tomatoes, wipe dry and cut out stems and dice. Add to ground beef mixture and season with salt and pepper. Simmer over low heat, partially covered, for about 30 minutes. Stir occasionally. Rinse beans and corn in a colander and drain well. Add to ground beef mixture and cook together about 15 minutes. If mixture becomes too dry, add more broth and season with salt and pepper.
Rinse chiles and cut into rings. Mix with well-drained jalapenos. Peel avocado, cut in half and remove pit and cut into slices lengthwise. Drizzle with lime juice. Rinse parsley, shake dry and pluck leaves.
Briefly toast tortilla in a hot pan or oven and fill each with ground beef and top with the chile mixture. Add parsley and avocados. Fold and serve.
