Low Sodium Meat Mix for Burritos and Tacos
Here is a recipe of meat for making burritos and tacos. The spice blend used in this recipe recreates the flavor of store-bought taco spice blends without the salt or additives.
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Ingredients
- 1 lbs ground beef
- 1 diced green pepper(s)
- 1 diced tomato(s)
- ½ cup(s) whole kernel corn
- ½ cup(s) black beans
- 2 chopped garlic cloves
- 1 chopped yellow onion(s)
- 1 cup(s) unsalted beef broth
- 4 tbsp cornstarch
- 1 tbsp olive oil
Seasoning
- ½ tbsp chili powder
- ½ tbsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp ground celery seeds
Instructions
- Heat the oil in a large pan over medium-high heat. When ready, place and crumble the meat in the pan.
- When the meat is cooked, add the garlic, the onion, the pepper and the spices and cook for 3 to 4 minutes,
- In a bowl, dilute the cornstarch in the beef broth and pour this mixture into the meat mixture. Cook until thickened, about 5 minutes.
- Remove from the heat, add the tomatoes, corn and beans and let cool a bit before serving.
Notes
This recipe produces approximately 1kg of burrito and taco mix.
If you want to have a spicier mixture, you can add ground cayenne pepper to the spice blend.
Nutrition
Nutrition Facts
Low Sodium Meat Mix for Burritos and Tacos
Serving Size
200 g
Amount per Serving
Calories
289
% Daily Value*
Fat
18
g
28
%
Saturated Fat
6
g
38
%
Cholesterol
54
mg
18
%
Sodium
93
mg
4
%
Potassium
496
mg
14
%
Carbohydrates
15
g
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
16
g
Vitamin A
729
IU
15
%
Vitamin C
21
mg
25
%
Calcium
40
mg
4
%
Iron
3
mg
17
%
Phosphorus
165
mg
17
%
*5% or less is a little, 15% or more is a lot
This recipe is for informational purposes only.
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Marc-Andre has been a kidney warrior since 2007. Since that time, he has learned to create his own kidney friendly recipes to protect his kidney function. Now he wants to share what he has learned to help other kidney patients find tasty kidney friendly recipes.