Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet over medium heat, sauté ground beef, onion, green bell pepper and garlic until vegetables are tender and beef is browned, about 6 minutes; drain. | 2. Stir in kidney beans, hominy, salt, basil, pepper, sugar, oregano and red pepper flakes. For a soup consistency, similar to Mexican Pozole, add up to 2 cups water* until desired consistency is reached. Simmer, uncovered, for 10 minutes. Serve warm over rice or pasta. | 3. *NOTE:. | 4. Without adding the water, meat mixture can be used as an empanada filling. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1		ground lean	530.4012	0.0	104.5842	12.1947
onion	1 1/2	cups	chopped peeled	96.0	22.416	2.64	0.24
green bell pepper	1	cup	chopped seeded	-	-	-	-
garlic clove	3		crushed	-	-	-	-
kidney bean	8	ounces	cooked	65.7708	9.2986	9.5254	1.1340000000000001
hominy	8	ounces	cooked	163.2931	32.3411	3.3566	1.9958
salt	1	teaspoon		-	-	-	-
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
sugar	1/4	teaspoon		4.5885	1.1477	0.0	0.0
oregano	1/4	teaspoon	crushed dried	0.6625	0.1723	0.0225	0.0107
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0

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