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|Mon, 01-21-2013 - 8:40am|
Serving Size: 1/6th of recipe - about 1 1/2 cups or so.
1 pound lean ground beef
1 small onion, rough chopped
2 teaspoons olive oil
3 medium russet potatoes, diced into 1-inch cubes
2 teaspoons cumin
1 1/2 teaspoons chili powder
1/2 teaspoons oregano
1/2 teaspoon black pepper
1/4 teaspoon salt
15 ounce can diced tomatoes, no salt added
15 ounce can whole kernel corn, no salt added
1 cup water
In a large dutch oven or stock pot, sauté chopped onion in olive oil over medium-high heat. Once chopped onions are tender, reduce heat to medium and add 1 pound ground beef, 1 1/2 teaspoons chili powder, 2 teaspoons cumin, and 1/2 teaspoon oregano. Cook until beef is no longer pink.
In this order, add 1/2 teaspoon black pepper, 1/4 teaspoon salt, diced potatoes, canned tomatoes (undrained), canned corn (drained), and water. Do not stir! You want the potatoes to be covered so they will cook quickly. Simmer over medium heat covered for 20 minutes until potatoes are tender. Uncover and stir, and continue to cook for 5 minutes until most of the water is absorbed.
WW PP 7 • Calories 298 • Total Fat 7.2g • Saturated Fat 2.1g • Cholesterol 67mg • Sodium 322mg • Total Carbohydrates 31.9g • Dietary Fiber 5.5g • Sugars 6.5g • Protein 26.9g • Vitamin A 10% • Vitamin C 50% • Calcium 5% • Iron 22%