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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a frying pan, brown ground chuck and drain. | 2. Slice the sausage into piece about 1/2 inch long. | 3. Add onion, garlic, sausage, pepper, chili powder, cumin to the meat and cook for about 5 minutes. | 4. Add the picante sauce to the meat mixture.Heat then set aside. | 5. In another bowl, add the ricotta cheese, egg and parsley flakes. Mix together well. | 6. Spray the bottom of a baking dish with non-stick cooking spray. Lay four tortillas in the dish forming a single layer. It is ok if they overlap. | 7. Place 1/2 of the cheese and 1/3 of the meat mixture on the tortillas. Spread them around forming an even layer. Sprinkle 1/3 of the cheddar cheese on top. | 8. Layer four mor tortillas and repeat the previous step. | 9. Add a top layer of tortillas and top with the remaining meat. It needs some moisture so that the tortillas stay moist.Sprinkle the top with the remaining cheese. | 10. Cover with foil and bake at 375 degrees for 45 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck	1	lb	ground	634.6681	1.4053	95.7896	27.5174
sausage	1	lb	smoked	1569.4315	2.9484	64.637	142.1107
onion	1			44.0	10.274000000000001	1.21	0.11
garlic clove	3			-	-	-	-
sharp cheddar cheese	1	lb	shredded	1859.7309	9.6615	109.9963	153.4051
ricotta cheese	1 1/2	1/2		647.28	11.3088	41.8872	48.2856
parsley flake	1	teaspoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
corn tortilla	12			-	-	-	-
picante sauce	16	ounces		113.398	28.3495	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.