Directions:
- In a large resealable plastic bag, combine the lime juice, cilantro, garlic and chili powder; add beef. Seal bag and turn to coat; refrigerate for 10 minutes, turning once.
- Meanwhile, in a nonstick skillet, cook the peppers and onion in oil over medium-high heat for 5 minutes or until tender. Remove and keep warm. Add beef with marinade to the skillet; cook and stir for 4-5 minutes or until meat is tender and mixture comes to a boil. Add beans and pepper mixture; heat through.
- Divide the salad greens and tomato among four bowls; top each with 1-1/4 cups beef mixture, 1 tablespoon sour cream and 1-1/2 teaspoons salsa. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 254.77 Kcal (1067 kJ) | ||
| Calories from fat | 95.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.65g | 16% | |
|---|---|---|---|
| Cholesterol | 76.76mg | 26% | |
| Sodium | 160.71mg | 7% | |
| Potassium | 623.09mg | 13% | |
| Total Carbs | 12.82g | 4% | |
| Sugars | 4.53g | 18% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 27.08g | 54% | |
| Vitamin C | 73.1mg | 122% | |
| Iron | 2mg | 11% | |
| Calcium | 58.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 102.45 Kcal (429 kJ) | ||
| Calories from fat | 38.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.28g | 16% | |
|---|---|---|---|
| Cholesterol | 30.87mg | 26% | |
| Sodium | 64.63mg | 7% | |
| Potassium | 250.57mg | 13% | |
| Total Carbs | 5.15g | 4% | |
| Sugars | 1.82g | 18% | |
| Dietary Fiber | 1.23g | 12% | |
| Protein | 10.89g | 54% | |
| Vitamin C | 29.4mg | 122% | |
| Iron | 0.8mg | 11% | |
| Calcium | 23.4mg | 6% | |
* 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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