Directions:
- In a 10-inch skillet over medium-high heat, cook beef and green pepper until beef is browned and pepper is tender, stirring to seperate meat.
- Spoon off fat.
- Stir in beans, soup, water, 2 TBSP chili powder and vinear.
- Heat to boiling.
- Reduce heat to low Cook, uncovered, 15 minutes, stirring occasionally.
- Garnish with tortilla chips, sour cream and cilantro.
- Sprinkle with chili powder if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.55 Kcal (1045 kJ) | ||
| Calories from fat | 138.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.37g | 24% | |
|---|---|---|---|
| Cholesterol | 70.29mg | 23% | |
| Sodium | 188.05mg | 8% | |
| Potassium | 516.85mg | 11% | |
| Total Carbs | 6.17g | 2% | |
| Sugars | 1.59g | 6% | |
| Dietary Fiber | 2.62g | 10% | |
| Protein | 23.05g | 46% | |
| Vitamin C | 24.3mg | 41% | |
| Iron | 3.1mg | 17% | |
| Calcium | 38.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 119.14 Kcal (499 kJ) | ||
| Calories from fat | 66.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.34g | 24% | |
|---|---|---|---|
| Cholesterol | 33.56mg | 23% | |
| Sodium | 89.78mg | 8% | |
| Potassium | 246.75mg | 11% | |
| Total Carbs | 2.95g | 2% | |
| Sugars | 0.76g | 6% | |
| Dietary Fiber | 1.25g | 10% | |
| Protein | 11g | 46% | |
| Vitamin C | 11.6mg | 41% | |
| Iron | 1.5mg | 17% | |
| Calcium | 18.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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