Directions:
- In large skillet, cook beef, 3 T. onion, 2 T. red pepper, and 1 T. green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, 3 T. each of the olives, chilies, jalapeno, oregano, and pepper. Bring to boil; reduce heat and simmer for 5 minutes.
- Transfer to serving dish. Top with cheese, sour cream, and parsley. Sprinkle with remaining onion, peppers, and olives. Serve with tortilla chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 414.85 Kcal (1737 kJ) | ||
| Calories from fat | 255.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.41g | 44% | |
|---|---|---|---|
| Cholesterol | 107.21mg | 36% | |
| Sodium | 926.91mg | 39% | |
| Potassium | 676.5mg | 14% | |
| Total Carbs | 8.58g | 3% | |
| Sugars | 3.41g | 14% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 33.23g | 66% | |
| Vitamin C | 28.6mg | 48% | |
| Iron | 3.6mg | 20% | |
| Calcium | 145.4mg | 15% | |
| Amount Per 100 g | |||
| Calories | 144.94 Kcal (607 kJ) | ||
| Calories from fat | 89.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.93g | 44% | |
|---|---|---|---|
| Cholesterol | 37.46mg | 36% | |
| Sodium | 323.85mg | 39% | |
| Potassium | 236.36mg | 14% | |
| Total Carbs | 3g | 3% | |
| Sugars | 1.19g | 14% | |
| Dietary Fiber | 0.93g | 11% | |
| Protein | 11.61g | 66% | |
| Vitamin C | 10mg | 48% | |
| Iron | 1.3mg | 20% | |
| Calcium | 50.8mg | 15% | |
* 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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