Directions:
- In a skillet, brown beef over medium-high heat, breaking up any larger pieces until no longer pink, about 7 minutes. Drain off fat and return beef to skillet.
- Add tomatoes with juice, kidney beans, green pepper and corn. Cover, reduce heat and simmer for 15 minutes, until vegetables are very tender. Let cool.
- Transfer to blender and puree on high speed to desired consistency.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.9 Kcal (301 kJ) | ||
| Calories from fat | 19.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.12g | 3% | |
|---|---|---|---|
| Cholesterol | 15.84mg | 5% | |
| Sodium | 121.16mg | 5% | |
| Potassium | 203.45mg | 4% | |
| Total Carbs | 6.71g | 2% | |
| Sugars | 2.1g | 8% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 6.45g | 13% | |
| Vitamin C | 8.7mg | 15% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.6mg | 20% | |
| Calcium | 22.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 94.39 Kcal (395 kJ) | ||
| Calories from fat | 25.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.79g | 3% | |
|---|---|---|---|
| Cholesterol | 20.8mg | 5% | |
| Sodium | 159.05mg | 5% | |
| Potassium | 267.08mg | 4% | |
| Total Carbs | 8.8g | 2% | |
| Sugars | 2.75g | 8% | |
| Dietary Fiber | 2.03g | 6% | |
| Protein | 8.47g | 13% | |
| Vitamin C | 11.4mg | 15% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 4.7mg | 20% | |
| Calcium | 29.4mg | 2% | |
* 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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