Mexican Mince
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 316 kcal | (15 %) | ||
| Protein | 35.87 g | (37 %) | ||
| Fat | 10.72 g | (9 %) | ||
| Carbohydrates | 21.92 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.21 g | (17 %) |
more nutritional values
| Vitamin A | 72.18 mg | (9,023 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.62 mg | (5 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 8.64 mg | (72 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 88.54 μg | (30 %) | ||
| Pantothenic acid | 0.25 mg | (4 %) | ||
| Biotin | 3.77 μg | (8 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 451.38 mg | (11 %) | ||
| Calcium | 43.46 mg | (4 %) | ||
| Magnesium | 35.5 mg | (12 %) | ||
| Iron | 4.04 mg | (27 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 6.79 mg | (85 %) | ||
| Saturated fatty acids | 3.22 g | |||
| Cholesterol | 80.01 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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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