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Beef Enchilada Lasagna

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)144.4138
Energy (kCal)1091.6402
Carbohydrates (g)83.1975
Total fats (g)18.8853
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F. | 2. Brown meat in a large nonstick frying pan or wok, at medium high. Stir until meat is no longer pink. | 3. Add onions and saute for 3 minutes, until translucent. | 4. Add chilies, carrot, soup, salsa and first 1/2 cups of cheddar and mozzarella cheeses to cooked meat. Stir until well mixed and just barely heated. | 5. Layer in a rectangular lasagna or cake pan in this order:. | 6. 1/3 dry noodles and 1/3 sauce. Do this 2 more times. | 7. Drizzle water all over and top with last of grated cheeses. | 8. Cover tightly with foil and bake in hot oven. Cook for 50 minutes. Let stand for 10 minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra beef 1 1/2 1/2 ground lean 605.2014 0.0 134.6403 3.4
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    green chilies 1 can chopped 89.955 21.2744 4.4978 0.4498
    carrot 1 grated 52.48 12.2624 1.1904 0.3072
    cheddar cheese soup 1 can 312.3238 42.5355 2.9745 14.5751
    chunky salsa 1 cup 3.68 0.5872 0.3408 0.0832
    cheddar cheese 1/2 cup grated low fat - - - -
    part mozzarella cheese 1/2 cup part-skim grated - - - -
    no boil lasagna noodle 12 605.2014 0.0 134.6403 3.4
    water 1 1/3 1/3 0.0 0.0 0.0 0.0
    cheddar cheese 1/2 cup grated low fat - - - -
    part mozzarella cheese 1/2 cup part-skim grated - - - -

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



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