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Mexican Polenta Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)38.1199
Energy (kCal)611.8788
Carbohydrates (g)98.7367
Total fats (g)10.8673
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°F. | 2. Cook onions in nonstick pan until they start to soften, then add shredded chicken, spices, and tomato sauce. Simmer about 10 minutes. | 3. Spread polenta in bottom of 13 x 9 pan. | 4. Spread refried beans over polenta. | 5. Spread meat mixture over beans. | 6. Top with shredded cheese. | 7. Bake for 30-45 minutes. (Until all hot and bubbly and cheese is melted to your liking). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    chicken breast 3 cooked shredded - - - -
    cumin 2 teaspoons 15.75 1.8581 0.748 0.9353
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    tomato sauce 14 1/2 ounces 464.5148 73.9524 24.2123 8.0571
    polenta 1 package prepared - - - -
    bean 1 can refried 80.0 11.3103 11.5862 1.3793
    cheese 4 -8 ounces grated 0.0 0.0 0.0 0.0

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



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