Device saves use versioned browser storage and do not include health or account data.
Calories713
Protein51.1g
Carbs51.7g
Fat34.3g
Fiber9.9g
Per serving
Vitamins & minerals
Estimated · 100% data coverage
Vitamin A
247.58 mcg RAE27.5% DV100% coverage
Vitamin C
182.73 mg203% DV100% coverage
Vitamin D
0.22 mcg1.1% DV100% coverage
Vitamin B6
1.77 mg104.4% DV100% coverage
Vitamin B12
4.86 mcg202.6% DV100% coverage
Folate
127.51 mcg DFE31.9% DV100% coverage
Calcium
127.72 mg9.8% DV100% coverage
Iron
8.72 mg48.4% DV100% coverage
Magnesium
127.98 mg30.5% DV100% coverage
Potassium
2,299.96 mg48.9% DV100% coverage
Phosphorus
617.14 mg49.4% DV100% coverage
Zinc
11.91 mg108.2% DV100% coverage
% Daily Value uses US FDA Daily Values (2024). Coverage is the share of recipe ingredient weight represented by matched nutrient data.
Cook mode
Ingredients
Method
Useful swaps
Serve as a composed bowl: Use exactly 220 g raw lean ground beef, 200 g baby potatoes, 40 g prepared sofrito, 120 g no salt canned tomatoes, 100 g raw red bell pepper, 60 g raw yellow onion, 1 g ground cumin, 0.8 g smoked paprika, 10 g avocado oil. Cut potatoes into 1.5 cm pieces; dice the red pepper and onion. Brown the lean ground beef in half the oil for 7 minutes to 160°F. Cook the potatoes, red pepper, and onion in the remaining oil with 45 g water, covered for 8 minutes and uncovered for 3 minutes. Add the sofrito, tomatoes, cumin and paprika and beef, cook for 4 minutes to 165°F, rest 3 minutes, and serve. Dietary pattern is unchanged. Major allergens are unchanged; check packaged ingredients for cross-contact. The complete measured ingredient set is retained, so nutrition per serving is essentially unchanged.
Pack as two mini portions: Use exactly 220 g raw lean ground beef, 200 g baby potatoes, 40 g prepared sofrito, 120 g no salt canned tomatoes, 100 g raw red bell pepper, 60 g raw yellow onion, 1 g ground cumin, 0.8 g smoked paprika, 10 g avocado oil. Cut potatoes into 1.5 cm pieces; dice the red pepper and onion. Brown the lean ground beef in half the oil for 7 minutes to 160°F. Cook the potatoes, red pepper, and onion with 45 g water for 11 minutes. Add the sofrito, tomatoes, cumin and paprika and beef for 4 minutes to 165°F; rest 3 minutes and divide in two. Dietary pattern is unchanged. Major allergens are unchanged; check packaged ingredients for cross-contact. The complete measured ingredient set is retained, so nutrition per serving is essentially unchanged.
Storage and reheating
Refrigerate for up to 4 days.
Freezer-friendly for up to 30 days.
Suggested reheating: Microwave, Pan.
About this recipe data
The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.
Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.
Chicken, red pepper, onion, corn tortillas, and cumin make a true five-main-ingredient fajita dinner, with the vegetables and meat air-fried in one loose layer.
Baby potatoes get a head start before fully cooked chicken sausage and red pepper join the basket, keeping all three main ingredients properly browned in twenty minutes.
