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Mexican Baked Spaghetti

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)245.5216
Energy (kCal)1928.3817
Carbohydrates (g)181.908
Total fats (g)29.1068
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. In a large pot, brown the ground beef. Once the meat is browned, add the remaining ingredients in the order listed (except the spaghetti). Stir to combine and cook until hot. Set aside. Cook the spaghetti according to package directions, drain. | 3. Spray a 9 x 13 inch pan with nonstick cooking spray. Place 1 cup of sauce into the pan and coat the bottom evenly. Place half of the spaghetti in the pan and distribute evenly. Place 4 cups of sauce over the spaghetti and spread evenly. Add the remaining spaghetti and top with the remaining 4 cups of sauce. Bake uncovered for 20 to 30 minutes or until hot throughout. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 1 lb ground lean 530.4012 0.0 104.5842 12.1947
    taco seasoning 1 ounce 91.2854 16.4427 1.2757 0.0
    tomato sauce 15 ounces 480.5325 76.5025 25.0472 8.3349
    bean 16 ounces fat-free refried 131.5416 18.5973 19.0509 2.2680000000000002
    tomato 15 ounces 76.5436 16.5419 3.7421 0.8505
    tomato green chilies 15 ounces diced drained 378.25 0.0 84.15 2.125
    green chilies 4 ounces diced drained 23.8136 5.2163 0.8165 0.3062
    splenda sugar substitute 2 tablespoons 378.25 0.0 84.15 2.125
    salsa 1 cup 75.4 17.264 3.952 0.442
    spaghetti 1 lb 140.6138 31.3433 2.903 2.5855

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



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