Carne en Salsa Verde

Name: Carne en Salsa Verde
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1.75 lb carne picada (thin sliced flank steak); 1 Mexican zucchini squash; 1 green bell pepper; 1 onion; 10 tomatillos (depending on size); 2 garlic cloves; Cilantro; Serrano Peppers to taste; 1 tbsp chicken bouillon; Garlic powder; Onion powder; Salt; Pepper; 0 calorie oil spray; Pinto Beans (or side of choice)

9 steps

Prep:10minCook:35min

This easy and delicious Mexican dish packs flavor, protein, vegetables, and fiber!

Updated at: Thu, 17 Aug 2023 11:34:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories650.3 kcal (33%)

Total Fat42.7 g (61%)

Carbs25 g (10%)

Sugars6.6 g (7%)

Protein40.8 g (82%)

Sodium351.1 mg (18%)

Fiber6.5 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.75 lbbeef mince

thin sliced flank steak

1 Tbspchicken bouillon

Instructions

Step 1

1. Boil tomatillos, garlic cloves, Serrano peppers, and 1/4 of the onion for 10-15 minutes or until the tomatillos are a dark green.

Step 2

2. Add the boiled vegetables to a blender with 1 tbsp chicken bouillon (or salt), handful of cilantro, and 1/2 c of the boiled water. Blend and put to the side.

Step 3

3. Chop the remaining onion, zucchini, and bell pepper.

Step 4

4. To a greased pan, add the carne picada and cook for 4 minutes.

Step 5

5. Add onions and cook for 5 minutes or until the onions are translucent.

Step 6

6. Add bell peppers and cook for an additional 5 minutes. Combine well and season to taste.

Step 7

7. Add in the blended salsa verde and Mexican zucchini squash.

Step 8

8. Cover and cook for additional 10-15 minutes or until the vegetables are cooked through.