This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
ingredient_quantity
recipe ingredient
Minced beef
600g
Sunflower oil
1tbsp
Onions, finely chopped
200g
Green bell pepper, chopped
200g
Hot Water
2cups
MAGGI® Vegetable Bouillon
1cube
Tomato Paste
400g
Red kidney bean, rinsed and drained
1can
Cheddar cheese, grated
5tbsp
ground cumin
2tsp
Chili powder
1tsp
Nachos
1Bg
Utensils and appliances
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Nutritional Information
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Carbohydrates
44.32 g
Energy
416.49 kcal
Fats
14.85 g
Protein
29.31 g
Nutrition Table Footer
Recipe steps
4 min
1 min
1 min
1 min
1 min
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Recipe steps
4 min
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In a deep pot, sauté minced beef for 8-10 minutes until brown, add onions, and bell peppers, and cumin and cook for another 5 minutes on medium high heat.
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4 min
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Add Maggi® Vegetable Bouillon, water and tomato paste and continue to cook for 15 minutes.
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4 min
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Add kidney beans and simmer on medium heat for 15 more minutes.
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4 min
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Transfer to a serving dish and garnish with grated cheese and serve with tortillas or white rice.