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 FACTS
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 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
For informational purposes only. Nutrition data is primarily calculated from the USDA National Database. Values may vary from accuracy of measurements, brands, nutritional data and more. All measurements are metric (1 cup = 250ml). Readers are encouraged to make their own calculations.
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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.
I like the fact that it’s super healthy but it was really hard to eat for me. Do you recommend any low sodium sauce to use with it?
I don’t have a specific recommendation for you as I don’t use soy sauce. I know some people use coconut liquid aminos instead because it has a lower sodium content, but it’s not a lot lower. A better alternative might be to make one yourself. It is not yet available on this website, but you can easily find recipes online to make a low sodium soy sauce yourself. It’s pretty easy. Typically, these recipes involve diluting a store-bought soy sauce with unsalted ingredients to make it lower in sodium without losing too much flavor.