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Let's Make It
Mix vinegar and dressing mix until well blended. Pour over meat in medium bowl; stir to coat. Cover. Refrigerate 20 min.
Add meat and peppers to hot oil in medium saucepan. Cook on medium-high heat 5 min., stirring frequently. Add salsa and broth; mix well. Bring to boil.
Reduce heat to medium; simmer 20 min. or until meat is cooked through and stew is thickened, stirring occasionally. Serve with hot cooked rice, if desired.
For a fun serving bowl, cut a circle from top of 4-lb. pumpkin, about 3 inches from stem, to form a lid. Clean out inside of pumpkin; discard pulp and seeds. Replace lid. Rub outside of pumpkin with oil. Bake at 375°F for 50 minutes or until flesh is tender but outside is still firm. Fill with hot stew just before serving.
The sweet peppers in this South American entree provide an excellent source of vitamin C and are a good source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, 2/3 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.