Directions:
- Add the first 3 ingredients to a dutch oven; cook over medium-high heat until the beef is browned, stirring to crumble; drain and return meat mixture to pan.
- Add in chopped tomato and the mext 9 ingredients; stir to combine; bring to a boil.
- Lower heat, and simmer for 20 minutes or until squash is tender, stirring frequently.
- Stir in olives and jalapeno; cook 5 minutes.
- Ladle into individual bowls; top each serving with 1 tablespoon green onions and 1 teaspoon cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.71 Kcal (363 kJ) | ||
| Calories from fat | 3.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.41g | 1% | |
|---|---|---|---|
| Sodium | 246.46mg | 10% | |
| Potassium | 658.91mg | 14% | |
| Total Carbs | 19.93g | 7% | |
| Sugars | 7.7g | 31% | |
| Dietary Fiber | 4.58g | 18% | |
| Protein | 2.9g | 6% | |
| Vitamin C | 65.9mg | 110% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 15.1mg | 84% | |
| Calcium | 85.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 23.62 Kcal (99 kJ) | ||
| Calories from fat | 1.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.11g | 1% | |
|---|---|---|---|
| Sodium | 67.14mg | 10% | |
| Potassium | 179.51mg | 14% | |
| Total Carbs | 5.43g | 7% | |
| Sugars | 2.1g | 31% | |
| Dietary Fiber | 1.25g | 18% | |
| Protein | 0.79g | 6% | |
| Vitamin C | 17.9mg | 110% | |
| Vitamin A | 0.4mg | 50% | |
| Iron | 4.1mg | 84% | |
| Calcium | 23.4mg | 9% | |
* 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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