INGREDIENTS
1
pound 90% lean ground beef
1
medium onion, chopped
1
tablespoon chili powder
1‑1/2
teaspoons ground cumin
2
cans (16 ounces each) diced tomatoes, undrained
1
can (15 ounces) pinto beans, drained
1/2
cup salsa
1/2
cup (2 ounces) shredded Cheddar cheese
3
tablespoons sour cream
4
teaspoons sliced black olives
PREPARATION:
- Brown beef and onion in 3-quart saucepan 6 to 8 minutes over medium-high heat, stirring to separate meat. Add chili powder and cumin; stir 1 minute or until fragrant. Add tomatoes with juice, beans and salsa. Bring to a boil, stirring constantly. Reduce heat to low; simmer, covered, 10 minutes.
- Ladle into bowls. Top with cheese, sour cream and olives.
Serving Suggestion
Serve with tossed green salad and corn bread muffins.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Sodium
1251 mg
Protein
34 g
Fiber
3 g
Carbohydrate
37 g
Cholesterol
82 mg
Total Fat
22 g
Calories from Fat
42 %
Calories
471
DIETARY EXCHANGE:
Fat
2-1/2
Meat
3
Vegetable
3
Starch
1-1/2
