Liver Fritada

Name: Liver Fritada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon; 1 medium chopped onion (1/2 c.); 1 Tbsp. flour; 1 Tbsp. chili powder; 1 lb. beef liver, cut into 1/4-inch strips; 1 (16 oz.) can whole tomatoes; 1 (12 oz.) can whole kernel corn; 1 tsp. salt; dash of pepper; 1 1/2 c. rice

Eats Now Editorial Team · 817 kcal · Soups & Stews

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Liver Fritada – a delicious recipe with bacon, onion, flour, chili powder, beef, tomatoes. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

4 slices bacon
1 medium chopped onion (1/2 c.)
1 Tbsp. flour
1 Tbsp. chili powder
1 lb. beef liver, cut into 1/4-inch strips
1 (16 oz.) can whole tomatoes
1 (12 oz.) can whole kernel corn
1 tsp. salt
dash of pepper
1 1/2 c. rice

1
Make 1 1/2 cups rice and let simmer.
2
Fry bacon in a 12-inch skillet or Dutch oven until crisp; drain on paper towels.
3
Crumble bacon and reserve.
4
Drain fat from skillet, reserving 2 tablespoons.
5
Return 2 tablespoons to skillet.
6
Cook and stir onion in fat until tender, about 2 minutes.

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 slices bacon, 1 medium chopped onion (1/2 c.), 1 Tbsp. flour, 1 Tbsp. chili powder, and more.

Yes, Liver Fritada falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
817 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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