Photo: Cala
Estimated Nutrition (whole recipe, rough)
807
Calories
64g
Protein
35g
Fat
63g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Taco | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 lbs. ground beef.
- 1 1/2 cups pinto beans.
- 1 16oz. jar Tejano salsa, medium
- 8 oz. sour cream.
- 1 lb. Velveeta cheese.
- 1 chopped onion.
- 1 can or 1 1/2 cups shoe peg corn (add juice if canned).
- 1 16oz. jar Tejano Taco Mex
- 1 pkg. dry Ranch dressing.
- Garlic, salt and pepper to taste.
- =
Directions
1
Add enough water for soup consistency. Brown ground beef and throw everything into one big pot as they say down here. Simmer for 30 minutes. Serve with grated cheddar cheese on top. And if you're lucky to have any left-over, it's even better on the second and third day!
Recipe sourced from
fandom