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Mexican Shells

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.5796
Energy (kCal)688.5349
Carbohydrates (g)180.2008
Total fats (g)2.9614
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil the pasta shells in water till done. | 2. Saute the onion in small amount of oil; add the hamburg and cook till done, and drain off the fat. | 3. Add 1/2 can of tomato sauce and 1/2 cup of salsa sauce. | 4. Add the 1 cup of the cheese to the pan and mix well. | 5. Stuff the cooked shells. | 6. In the bottom of a baking dish put the other half of tomato sauce and 1/2 cup of salsa sauce. | 7. Put the shells in on top of this. | 8. Cover with foil and bake at 350 degrees for 30 minutes. | 9. Remove the foil and top with 1 cup more of Monterey Jack cheese and the onion rings. | 10. Bake a few more minutes to melt the cheese and toast the onion rings. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pasta shell 12 - - - -
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    hamburger 1 585.1349 156.3988 2.8576 2.4494
    tomato sauce 1 can divided - - - -
    salsa 1 cup divided 75.4 17.264 3.952 0.442
    monterey jack cheese 2 cups shredded divided - - - -
    durkee onion ring 1 1/2 1/2 fried - - - -

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



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