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Ingredients
US|METRIC
7 SERVINGS
- 8 oz. pasta (we used Gluten Free Organic Brown Rice and Quinoa Fusilla)
- 1 lb. lean ground beef
- 1 small onion (diced)
- 1 green bell pepper (small, diced)
- 1 cup salsa (or 1 can RoTel)
- 15 oz. reduced sodium black beans (drained and rinsed)
- 1 can whole kernel corn, drained (or cut corn from 1 ear corn)
- 1 envelope taco seasoning (or 3 Tablespoons homemade)
- 1 tsp. chili powder
- 1/2 cup cheese (shredded reduced-fat four, Taco blend)
- 1 cup tomato (diced, I used 4 small Campari tomatoes)
- 2 Tbsp. cilantro
- 3 Tbsp. ranch dressing (Chipotle, or sour cream, for garnish, optional)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories290Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol50mg17% |
Sodium370mg15% |
Potassium500mg14% |
Protein21g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A10% |
Vitamin C30% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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