Mexican Mince

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Mexican Mince
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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
316
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie316 kcal(15 %)
Protein35.87 g(37 %)
Fat10.72 g(9 %)
Carbohydrates21.92 g(15 %)
Sugar added0 g(0 %)
Roughage5.21 g(17 %)
Vitamin A72.18 mg(9,023 %)
Vitamin D0 μg(0 %)
Vitamin E0.62 mg(5 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.06 mg(5 %)
Niacin8.64 mg(72 %)
Vitamin B₆0.21 mg(15 %)
Folate88.54 μg(30 %)
Pantothenic acid0.25 mg(4 %)
Biotin3.77 μg(8 %)
Vitamin B₁₂3.2 μg(107 %)
Vitamin C13 mg(14 %)
Potassium451.38 mg(11 %)
Calcium43.46 mg(4 %)
Magnesium35.5 mg(12 %)
Iron4.04 mg(27 %)
Iodine0.75 μg(0 %)
Zinc6.79 mg(85 %)
Saturated fatty acids3.22 g
Cholesterol80.01 mg

Ingredients

for
4
Ingredients
2 ⅔ cups lean Ground beef
1 teaspoon Chili powder
1 teaspoon dried oregano
2 cups vegetable stock
1 ¼ cups canned Kidney beans (drained)
1 onion (sliced)
4 cloves garlic (unpeeled)
2 cups tomatoes (cubed)
1 tablespoon olive oil
cilantro
How healthy are the main ingredients?
Kidney beanstomatogarlicolive oiloreganoonion
Product recommendation
Top tip: Replace the minced beef with minced turkey and reduce the calories per portion to 239.

Preparation steps

1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5.
2.
Dry-fry the minced beef, chilli and oregano in a non-stick pan until browned. Stir in the stock and kidney beans then simmer for 40 minutes or until tender.
3.
Meanwhile, rub the onion, garlic and tomatoes with olive oil and spread out in a large roasting tin. Roast for 25 minutes to intensify the flavours, stirring occasionally.
4.
Reserve the garlic and stir the rest of the vegetables into the beef. Season to taste with salt and pepper, then divide the chilli con carne between four warm bowls. Garnish each bowl with a roasted garlic clove and a sprig of coriander.
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