This is great as an appetizer, served right from the skillet. But it is also good as a meal, wrapped up in a tortilla.
Ingredients:
• 1 pound (455 g) ground beef
• 1 cup (160 g) chopped onion
• 2 cups (520 g) salsa
• 2 cups (344 g) cooked black beans, drained
• 1 teaspoon chili powder
• 1 cup (180 g) chopped tomato
• 1 avocado, seeded and diced
• ½ cup (50 g) sliced black olives
• 1 cup (115 g) shredded Cheddar cheese
• 1 cup (230 g) sour cream
Preparation:
In a 12-inch (30 cm) skillet, brown beef with onion; drain. Add salsa, beans, and chili powder; bring to a boil. Reduce heat and simmer uncovered 5 minutes. Stir in tomato, avocado, and olives; remove from heat. Sprinkle with cheese. Spoon sour cream onto center of meat mixture. Serve with tortilla chips and/or flour tortillas.
Yield: 6 servings
Each with: 276 g water; 486 calories (41% from fat, 30% from protein, 29% from carb); 28 g protein; 17 g total fat; 7 g saturated fat; 7 g monounsaturated fat; 1 g polyunsaturated fat; 27 g carb; 9 g fiber; 5 g sugar; 392 mg phosphorus; 267 mg calcium; 4 mg iron; 360 mg sodium; 970 mg potassium; 1035 IU vitamin A; 97 mg vitamin E; 9 mg vitamin C; 91 mg cholesterol
This recipe was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p50'
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