Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
998
Calories
61g
Protein
48g
Fat
84g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 pound ground beef
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 3 cups cooked rice
- 1/2 head lettuce, shredded
- 2 tomatoes, coarsely chopped
- 1/2 cup grated Cheddar cheese
- 1 large avocado, peeled, seeded and diced
- 1/4 cup sour cream
- =
Directions
1
Brown meat over medium-high heat in large skillet, stirring to crumble. Add onion and garlic; cook until soft but not brown. Drain fat. Add salt, cumin, pepper and rice. Remove from heat; cool.
2
Combine lettuce, tomatoes, cheese, avocado and rice mixture in large bowl. Add sour cream and toss lightly. Serve immediately with picante sauce and corn chips, if desired.
Recipe sourced from
fandom