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Mexican Hamburger Stew Recipe
|Beef ground chuck||2 1⁄2 Pound|
|Onion||1 Medium, chopped (1/2 Cup)|
|Chili powder||1 Teaspoon|
|Garlic salt||1 Dash|
|Condensed tomato soup||1 Can (10 oz)|
|Condensed vegetable beef soup||1 Can (10 oz)|
|Canned red kidney beans||15 Ounce, drained (1 Can)|
Serving size: Complete recipe
Calories 3495 Calories from Fat 1941
% Daily Value*
Total Fat 215 g330%
Saturated Fat 100.6 g503%
Trans Fat 0 g
Cholesterol 709.5 mg
Sodium 7790.3 mg324.6%
Total Carbohydrates 158 g52.6%
Dietary Fiber 35.8 g143.2%
Sugars 43.2 g
Protein 239 g477.1%
Vitamin A 143.6% Vitamin C 57.1%
Calcium 20.8% Iron 103.4%
*Based on a 2000 Calorie diet
Saute onion in same pan until soft; season with salt, chili powder, pepper and garlic salt.
Combine tomato soup, vegetable-beef soup and kidney beans in kettle.
Bring to boiling; lower heat and simmer 10 minutes.
Stir in ground meat mixture.
Simmer several minutes to blend flavors