Beef &Amp; Vegetable Goulash

1. Thaw beans and corn.

2. Brown ground beef with chopped onion in casserole dish.

3. Add chili powder and season with salt and pepper.

4. Add tomatoes, cooked rice, beans, and corn.

5. Simmer until vegetables are tender.

6. Salt and pepper to desired taste.

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Nutrient	Quantity
Total fats	20.08 g
Protein	149.5127 g
Carbohydrates	393.5639 g
Energy	2324.4141 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4455 g
Water	1201.4954 g
Aspartic acid	4.3864 g
Calcium, Ca	323.0119 mg
Lutein + zeaxanthin	3929.6124 g
Fiber, total dietary	24.4746 g
Fatty acids, total saturated 22:0	0.0015 g
Fatty acids, total trans-polyenoic 13:0	0.0007 g
Carotene, beta	2617.3019 g
Niacin	54.8219 mg
Vitamin A, RAE	258.6018 g
Fatty acids, total trans-polyenoic	0.0997 g
Arginine	3.0027 g
Riboflavin	1.3051 mg
Tocopherol, beta	0.0288 mg
Fatty acids, total polyunsaturated 15:0	0.0527 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1217 g
Fatty acids, total saturated 20:1	0.031 g
Glutamic acid	8.8909 g
Sodium, Na	422.3462 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3404 g
Total lipid (fat)	20.08 g
Manganese, Mn	5.6478 mg
Fructose	14.7546 g
Proline	2.3466 g
Fatty acids, total saturated 16:0	4.2071 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.5127 g
Sucrose	5.4442 g
Choline, total	451.6817 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0771 g
Fatty acids, total polyunsaturated 18:1 t	0.4125 g
Sugars, total	40.2859 g
Serine	2.1998 g
Fatty acids, total saturated 10:0	0.0134 g
Fatty acids, total saturated 18:0	1.8345 g
Fatty acids, total saturated 20:4 undifferentiated	0.03 g
Vitamin B-6	4.6486 mg
Selenium, Se	156.2764 g
Ash	15.654 g
Fatty acids, total saturated 18:1 undifferentiated	6.2588 g
Pantothenic acid	9.9156 mg
Phenylalanine	2.1351 g
Copper, Cu	1.6922 mg
Betaine	35.1932 mg
Thiamin	3.2019 mg
Methionine	0.894 g
Iron, Fe	30.1341 mg
Carbohydrate, by difference	393.5639 g
Phosphorus, P	1854.7206 mg
Folate, total	1190.9189 g
Tocopherol, gamma	0.7854 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0091 g
Lycopene	5748.3481 g
Alanine	2.7086 g
Cholesterol	249.3339 mg
Valine	2.4775 g
Fatty acids, total saturated 18:2 undifferentiated	2.767 g
Glycine	1.8454 g
Carotene, alpha	523.0229 g
Glucose (dextrose)	20.0809 g
Fatty acids, total saturated 14:0	0.3056 g
Zinc, Zn	23.1508 mg
Isoleucine	1.7655 g
Fatty acids, total saturated 12:0	0.0095 g
Fatty acids, total polyunsaturated	3.2742 g
Fatty acids, total saturated 14:1	0.0601 g
Tocotrienol, gamma	0.077 mg
Leucine	3.5962 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0997 g
Tocotrienol, alpha	0.17 mg
Vitamin A, IU	5150.8251 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0181 g
Folate, DFE	1768.1189 g
Tryptophan	0.4639 g
Vitamin C, total ascorbic acid	96.3272 mg
Phytosterols	41.8782 mg
Folic acid	825.1 g
Fatty acids, total polyunsaturated 16:1 c	0.0113 g
Fatty acids, total polyunsaturated 18:1 c	4.9762 g
Fatty acids, total saturated 20:0	0.0349 g
Fatty acids, total saturated 6:0	0.0004 g
Starch	18.654 g
Tyrosine	1.4072 g
Vitamin B-12	5.7573 g
Vitamin K (phylloquinone)	148.3449 g
Fatty acids, total saturated	6.6037 g
Histidine	1.0289 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0004 g
Fatty acids, total monounsaturated	6.7027 g
Threonine	1.6344 g
Folate, food	365.8189 g
Fatty acids, total polyunsaturated 17:0	0.1211 g
Fatty acids, total polyunsaturated 24:0	0.0085 g
Cryptoxanthin, beta	420.2492 g
Vitamin E (alpha-tocopherol)	5.0331 mg
Fatty acids, total trans	0.5123 g
Fatty acids, total trans-monoenoic	0.4125 g
Magnesium, Mg	417.1294 mg
Lysine	1.7249 g
Potassium, K	4155.1944 mg
Cystine	0.6963 g
Fluoride, F	60.7619 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Rice	2 cups	1350.5	295.815	2.442
Onion	1	64	14.944	0.16
Tomato	1 can	40.2099	8.6898	0.4468
Corn	10 ounces	243.8056	53.0136	3.8272
chili powder	1 teaspoon	7.614	1.3419	0.3856
green bean	10 ounces	87.8834	19.7596	0.6237
beef	1	530.4012	0	12.1947