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Beef 'n' Rice Enchiladas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)100.1057
Energy (kCal)1185.9701
Carbohydrates (g)59.946
Total fats (g)57.7424
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare rice mix according to package directions. Meanwhile, in a large skillet cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1/3 cup cheese; roll up. | 2. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° for 8-10 minutes or until the cheese is melted. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spanish rice vermicelli mix 1 package - - - -
    beef 1 lb ground 898.1139999999999 0.0 88.0877 57.7424
    enchilada sauce 2 cans divided 287.8561 59.946000000000005 12.017999999999999 0.0
    flour tortilla 10 warmed - - - -
    cheddar cheese 4 cups shredded divded - - - -

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



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