RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	32.9379
Energy (kCal)	512.0609
Carbohydrates (g)	44.6099
Total fats (g)	22.7848
Fatty acids, total saturated 20:0 (g)	0.0375
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1790
Fatty acids, total polyunsaturated 17:1 (g)	0.0408
Fatty acids, total trans-monoenoic (g)	0.6033
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0386
Fatty acids, total saturated 4:0 (g)	0.4649
Fatty acids, total trans (g)	0.7501
Riboflavin (mg)	1.1769
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0136
Fatty acids, total polyunsaturated 24:1 c (g)	0.0113
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.2667
Tocopherol, delta (mg)	0.3396
Arginine (g)	0.0728
Proline (g)	0.0084
Fatty acids, total polyunsaturated 18:1 t (g)	0.5330
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.0487
Adjusted Protein (g)	0.0000
Cystine (g)	0.0028
Tocotrienol, beta (mg)	0.3962
Selenium, Se (g)	36.6354
Copper, Cu (mg)	0.1876
Maltose (g)	0.0000
Zinc, Zn (mg)	4.4787
Total lipid (fat) (g)	22.7848
Vitamin K (phylloquinone) (g)	8.2040
Cholesterol (mg)	86.1825
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1706
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	10.5000
Folate, total (g)	27.4500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0249
Vitamin A, IU (IU)	3518.2914
Energy (kcal)	512.0609
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3475
Fatty acids, total saturated 14:1 (g)	0.2087
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0014
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0091
Sugars, total (g)	24.1587
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0280
Vitamin C, total ascorbic acid (mg)	6.0290
Lutein + zeaxanthin (g)	319.2376
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0147
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	85.2149
Fatty acids, total saturated 16:0 (g)	6.1328
Carbohydrate, by difference (g)	44.6099
Vitamin D (IU)	0.0000
Fructose (g)	3.1953
Fluoride, F (g)	0.7700
Aspartic acid (g)	0.0637
Tyrosine (g)	0.0098
Potassium, K (mg)	955.0199
Fatty acids, total saturated 12:0 (g)	0.6350
Vitamin A, RAE (g)	521.4525
Serine (g)	0.0147
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0175
Fatty acids, total trans-polyenoic 22:4 (g)	0.0068
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0125
Fatty acids, total saturated 22:0 (g)	0.0148
Fatty acids, total saturated 14:0 (g)	2.0718
Histidine (g)	0.0098
Isoleucine (g)	0.0098
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1021
Niacin (mg)	1.5262
Water (g)	462.3197
Fatty acids, total saturated 8:0 (g)	0.2359
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0045
Carotene, beta (g)	1086.3949
Sodium, Na (mg)	4050.1013
Iron, Fe (mg)	2.8596
Energy (kJ)	2146.5340
Ash (g)	17.1436
Caffeine (mg)	0.0000
Glycine (g)	0.0175
Fatty acids, total trans-polyenoic (g)	0.1440
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0057
Fatty acids, total saturated 18:2 undifferentiated (g)	1.4531
Fatty acids, total polyunsaturated (g)	1.7342
Vitamin E (alpha-tocopherol) (mg)	3.0383
Sucrose (g)	1.9099
Vitamin B-6 (mg)	0.4755
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3538
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0273
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0249
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	2813.0200
Starch (g)	5.9996
Pantothenic acid (mg)	2.1258
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.2280
Fatty acids, total trans-polyenoic 18:3i (g)	0.0023
Thiamin (mg)	0.2316
Folate, food (g)	27.4500
Fatty acids, total saturated 20:1 (g)	0.0516
Fatty acids, total monounsaturated (g)	5.7761
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.2003
Fatty acids, total polyunsaturated 16:1 t (g)	0.0703
Fatty acids, total polyunsaturated 17:0 (g)	0.1293
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	103.4321
Fatty acids, total polyunsaturated 16:1 c (g)	0.2772
Fatty acids, total saturated (g)	13.1507
Vitamin B-12 (g)	2.6535
Calcium, Ca (mg)	1299.1634
Fatty acids, total saturated 10:0 (g)	0.5687
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0147
Glutamic acid (g)	0.1806
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	209.4200
Vitamin E, added (mg)	0.0000
Retinol (g)	415.0366
Leucine (g)	0.0175
Folate, DFE (g)	27.4500
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1418
Fiber, total dietary (g)	2.6050
Tryptophan (g)	0.0098
Threonine (g)	0.0147
Fatty acids, total polyunsaturated 18:1 c (g)	4.5736
Manganese, Mn (mg)	0.2823
Protein (g)	32.9379
Cryptoxanthin, beta (g)	177.7280
Fatty acids, total saturated 18:1 undifferentiated (g)	5.1185
Betaine (mg)	0.0700
Phosphorus, P (mg)	2162.9002
Tocopherol, gamma (mg)	1.1320

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Crumble ground round into a large skillet, add chopped onion and cook until meat is brown. | 2. Drain well. | 3. Pre heat oven to 350°F. | 4. In a 13x9 baking dish combine browned meat/onion mixture,chili beans,tomatoes,1/2 of the tortilla chips(crushed),2/3 of the can of enchilada sauce and 4 oz of the cheese. | 5. Stir just until blended. | 6. Top with remaining enchilada sauce and cheese. | 7. Bake at 350F until heated through and cheese is meldted. | 8. Top individual servings with sour cream(if desired). | 9. Serve remaining tortilla chips on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1 1/2		ground	-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
mexican chili bean	1	can		-	-	-	-
rotel tomato	1	can		-	-	-	-
corn tortilla chip	1			-	-	-	-
cheddar cheese	8	ounces	shredded	399.1609	24.2898	30.4133	20.1395
enchilada sauce	1	can		84.9	13.7821	1.7546	2.5753
cream	1	container	sour	-	-	-	-

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

Cooking in progress....

Mexican Hash Casserole