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Mini Taco Salads

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)52.2921
Energy (kCal)265.2006
Carbohydrates (g)-
Total fats (g)6.0973
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First, pre-heat the oven to 350 degrees. | 2. Lay the pie crust out and, using a glass, cut out circles. These will be the taco shells for your salads. | 3. Put each circle of crust into a muffin tin. | 4. Bake the crusts for about nine minutes. They should be light brown. | 5. Take them out of the oven and let them cool. | 6. Now it's time to fill your taco shells. You can use shredded lettuce, cheese, taco sauce and ground beef, or anything else you would enjoy! | 7. Bon Appetit! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pie crust 2 refrigerated - - - -
    beef 1/2 lb cooked ground 265.2006 0.0 52.2921 6.0973
    lettuce shredded - - - -
    cheese shredded - - - -
    taco sauce - - - -

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



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