Directions:
- In a large skillet, cook the beef, 3 tablespoons onion, 2 tablespoons red pepper and 1 tablespoon green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, 3 tablespoons ripe olives, 3 tablespoons pimiento-stuffed olives, chilies, jalapeno, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
- Transfer to a serving dish. Top with the cheese, sour cream and parsley; sprinkle with the remaining onion, peppers and olives. Serve with tortilla chips. Yield: 3 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.65 Kcal (371 kJ) | ||
| Calories from fat | 40.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 7% | |
|---|---|---|---|
| Cholesterol | 32.95mg | 11% | |
| Sodium | 240.39mg | 10% | |
| Potassium | 157.88mg | 3% | |
| Total Carbs | 2.4g | 1% | |
| Sugars | 0.9g | 4% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 9.98g | 20% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 0.5mg | 3% | |
| Calcium | 38.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 123.8 Kcal (518 kJ) | ||
| Calories from fat | 56.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.29g | 7% | |
|---|---|---|---|
| Cholesterol | 46.01mg | 11% | |
| Sodium | 335.71mg | 10% | |
| Potassium | 220.48mg | 3% | |
| Total Carbs | 3.35g | 1% | |
| Sugars | 1.26g | 4% | |
| Dietary Fiber | 0.72g | 2% | |
| Protein | 13.94g | 20% | |
| Vitamin C | 10.4mg | 12% | |
| Iron | 0.7mg | 3% | |
| Calcium | 54.3mg | 4% | |
* 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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