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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown ground beef in a 3-5qt oven safe pan (Dutch oven) and put aside on paper towels to drain. | 2. Reserve 2 tablespoons of the fat from the browned meat in the pan. | 3. Finely chop the onion and garlic and add to the pan cooking over medium low heat till onions are translucent. | 4. Return meat to the pan also adding the spaghetti sauce, kidney beans, and chili seasoning. | 5. Once the mixture is heated through set aside in a bowl leaving a thin layer of chili mixture in the pan. | 6. Now we can begin layering with a single layer of chips, a layer of chili mixture, and a layer of cheese. | 7. Repeat the last step till you run out of the chili mixture. | 8. To top off the cassarole crush some of the remaining chips and add them to the reserved cheese and sprinkle over the top of the cassarole. | 9. Bake the cassarole covered for 20 min at 350F. | 10. Then uncover and bake for the remaining 10 min. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1 1/2		ground	1347.1709	0.0	132.1316	86.6136
spaghetti sauce	1	jar		-	-	-	-
kidney bean	1	can		80.0	11.3103	11.5862	1.3793
chili seasoning mix	2	packages	mild	-	-	-	-
onion	1			28.0	6.537999999999999	0.77	0.07
garlic clove	4			-	-	-	-
mexican cheese	2	packages	shreaded blend	-	-	-	-
tortilla chip	22	ounces	round	2588.355	498.96	68.607	35.5509

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