Directions:
- Brown the meat, breaking it up finely in the process.
- Drain the juices through a strainer into a bowl and refrigerate til fat solidifies.
- Remove the fat and return the juices to a 2 quart saucepan.
- Add onions to the juices and simmer til onions are tender.
- Add salsa verde, green chilis, salt, garlic powder, and ground cumin to sauce.
- Bring to boil and sprinkle with the flour, stirring constantly, boil til slightly thickened.
- Return the sauce mixture to the ground meat and combine thoroughly to distribute evenly.
- Divide the meat mixture between the 6 ziplock bags and seal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 484.76 Kcal (2030 kJ) | ||
| Calories from fat | 181.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.16g | 31% | |
|---|---|---|---|
| Cholesterol | 214.33mg | 71% | |
| Sodium | 1478.14mg | 62% | |
| Potassium | 1342.02mg | 29% | |
| Total Carbs | 3.31g | 1% | |
| Sugars | 0.47g | 2% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 75.35g | 151% | |
| Vitamin C | 10mg | 17% | |
| Iron | 7.1mg | 39% | |
| Calcium | 54.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 126.92 Kcal (531 kJ) | ||
| Calories from fat | 47.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.28g | 31% | |
|---|---|---|---|
| Cholesterol | 56.12mg | 71% | |
| Sodium | 387.02mg | 62% | |
| Potassium | 351.38mg | 29% | |
| Total Carbs | 0.87g | 1% | |
| Sugars | 0.12g | 2% | |
| Dietary Fiber | 0.21g | 3% | |
| Protein | 19.73g | 151% | |
| Vitamin C | 2.6mg | 17% | |
| Iron | 1.9mg | 39% | |
| Calcium | 14.2mg | 5% | |
* 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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