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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel your potatoes and cut them into large but stilll bite-size chunks. Place them in a large (8 cup) measuring cup until the 6 cup line is reached. Cover them with cold water and place in the refrigerator to prevent them from turning brown until you are ready for them. | 2. In a large stock pot, brown your ground beef and drain off the fat. Add in all seasonings and tomato sauce over medium heat - mix well. | 3. Drain water from potatoes and add into the stock pot along with the beans (you can drain them if you like - I usually don't), and the broths. | 4. Bring to a boil, reduce heat and simmer, covered for an hour or so, until the potatoes are really tender and all the flavors have melded together. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	6	cups	peeled diced	693.0	157.41	18.45	0.81
beef	2	lbs	ground	1796.2279	0.0	176.1755	115.4848
pinto bean	2	cans		-	-	-	-
tomato sauce	3	cans		-	-	-	-
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
beef broth	6	cups		100.8	0.5760000000000001	16.416	3.168
tabasco sauce	1	tablespoon		-	-	-	-
italian seasoning	1 -2	tablespoon		-	-	-	-
basil	1	tablespoon	dried	0.6095	0.0702	0.0835	0.017
salt	1 -2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.