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Cabin Mexican Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)233.814
Energy (kCal)2646.9494
Carbohydrates (g)97.5183
Total fats (g)153.7172
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the first five ingredients in a large skillet. Drain grease and return to skillet. | 2. Add both the cans of soup, enchilada sauce and evaporated milk. | 3. Cook over low heat until mixture is warm and add the entire package of cheese stirring until the cheese melts. | 4. Remove from heat. | 5. Place 2 cups of the beef mixture in a lightly greased 13 X 9 baking dish. | 6. Top with 1/3 of the tortilla pieces. | 7. Repeat layers twice ending with the tortilla pieces on top. | 8. Bake uncovered at 350 degrees for 25 to 30 minutes or until bubbly around edges. | 9. Top each serving with sour cream if desired. | 10. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 2 ground lean 1060.8024 0.0 209.1685 24.3894
    yellow onion 1 chopped 114.84 6.8382 0.8265 9.396
    garlic powder 2 teaspoons 20.522 4.5093 1.0261 0.0453
    salt 1/2 teaspoon - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    cream mushroom soup 1 can 330.9145 23.982 5.9862 23.982
    cream chicken soup 1 can 204.4978 27.7373 6.6927 7.5106
    enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753
    milk 1 can evaporated 827.5862 19.934 8.2399 85.7811
    monterey jack cheese 1 package - - - -
    corn tortilla 1 package cut - - - -

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



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