Mexican Salad with Ground Meat, Cheese and Vegetables
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
611
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 77.6 μg | (129 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 1,208 mg | (30 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 6 Tbsps olive oil
- 400 grams Ground meat
- 2 Tbsps Chili sauce
- 2 Tbsps Whipped cream
- salt
- cayenne pepper
- 150 grams Lettuce (such as Oakleaf, Lollo Rosso and Biondo)
- 2 Bell pepper (Red and yellow)
- 1 Avocado
- 150 grams Kidney beans (canned)
- 80 grams Cheddar cheese
- 2 Tbsps lemon juice
- freshly ground peppers
- 1 pinch sugar
- 2 Tbsps Whipped cream (for garnishing)
Preparation steps
1.
Peel garlic and chop finely. Heat 2 tablespoons of oil in a pan and saute garlic briefly. Add ground meat and cook until crumbly. Remove from heat, add chili sauce and sour cream and season with salt and cayenne pepper.
2.
Rinse lettuce, shake dry and tear into small pieces. Rinse bell peppers, halve and remove seeds and ribs and chop. Peel avocado, halve and pit, dice. Rinse beans and drain well. Grate cheese. Mix remaining oil with lemon juice and 2-3 tablespoons of water and season with salt, pepper and sugar. Toss dressing with lettuce, peppers, cheese and avocado and place into bowls. Top with warm ground meat and garnish with dollops of sour cream. Serve.
