Mexican-Style Beef Sausage
Use Ground Beef in this recipe as a delicious addition to your favorite Mexican recipes.
-
20
min -
4
SERVINGS -
190
Cal -
26 g
Protein
Ingredients:
- 1 pound Ground Beef (93% lean or leaner)
- 2 tablespoons red wine vinegar
- 1-1/2 teaspoons dried oregano
- 1-1/2 teaspoons smoked paprika
- 1-1/2 teaspoons chile powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon chipotle chile powder
Cooking:
-
Combine all ingredients in large bowl, mixing lightly but thoroughly.
Cook's Tip: For a more mild flavor, use less chipotle chile powder. -
Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
Nutrition:
185 CALORIES
0 % *
3.3g SAT FAT
0 % DV **
26g PROTEIN
0 % DV
3.4 mg IRON
0 % DV
6.5 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 185 Calories; 74.7 Calories from fat; 8.3g Total Fat (3.3 g Saturated Fat; 0.1 g Trans Fat; 0.5 g Polyunsaturated Fat; 3.3 g Monounsaturated Fat;) 84 mg Cholesterol; 394 mg Sodium; 2.3 g Total Carbohydrate; 0.9 g Dietary Fiber; 0.2 g Total Sugars; 26 g Protein; 0 g Added Sugars; 23.6 mg Calcium; 3.4 mg Iron; 433 mg Potassium; 2 mcg Vitamin D; 0.2 mg Riboflavin; 6.4 mg NE Niacin; 0.4 mg Vitamin B6; 2.8 mcg Vitamin B12; 230 mg Phosphorus; 6.5 mg Zinc; 21.4 mcg Selenium; 95.7 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Vitamin D, Riboflavin, Phosphorus, and Choline.
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