Directions:
- Heat oil in a large skillet over medium heat. Briefly sauté onion, green pepper and garlic. Push to one side of skillet after a couple of minutes.
- Break ground round into skillet. Sauté the beef until it is no longer pink, then stir in the chili powder and cook 30 seconds longer.
- Add tomato juice, kidney beans, olives, oregano, salt and rice. Blend all ingredients and bring to a boil.
- Cover and reduce heat to a simmer for 25 minutes, stirring occasionally, and then stir in the corn. Cover and cook for five more minutes.
- Sprinkle cheese over top, turn off the burner and cover, allowing the cheese to melt.
- Serve over taco chips. Possible toppings include guacamole, sour creme, shredded lettuce, Tabasco sauce, and/or salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 433.39 Kcal (1815 kJ) | ||
| Calories from fat | 145.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.17g | 25% | |
|---|---|---|---|
| Cholesterol | 10.19mg | 3% | |
| Sodium | 546.52mg | 23% | |
| Potassium | 744.16mg | 16% | |
| Total Carbs | 58.46g | 19% | |
| Sugars | 3.51g | 14% | |
| Dietary Fiber | 9.27g | 37% | |
| Protein | 15.33g | 31% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 5.8mg | 32% | |
| Calcium | 135.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 309.25 Kcal (1295 kJ) | ||
| Calories from fat | 103.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.54g | 25% | |
|---|---|---|---|
| Cholesterol | 7.27mg | 3% | |
| Sodium | 389.98mg | 23% | |
| Potassium | 531.01mg | 16% | |
| Total Carbs | 41.71g | 19% | |
| Sugars | 2.51g | 14% | |
| Dietary Fiber | 6.62g | 37% | |
| Protein | 10.94g | 31% | |
| Vitamin C | 7mg | 16% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.1mg | 32% | |
| Calcium | 96.9mg | 14% | |
* 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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