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Mexican Tex-Mex Burrito Enchilada Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)194.7129
Energy (kCal)2230.3926
Carbohydrates (g)62.3618
Total fats (g)129.4679
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brown ground beef with chopped onion. | 2. Drain beef; add seasoning and tomato sauce. Add pinto beans. | 3. Pour enchilada sauce into a bowl. | 4. Dip the flour tortillas into the enchilada sauce and set aside. | 5. Cover the bottom of a 9x13 pan with enchilada sauce, then pour the remaining enchilada sauce into the ground beef mixture. | 6. Fill the dipped tortillas with the ground beef mixture. | 7. Sprinkle with cheese and black olives. | 8. Roll the flour tortilla and place in baking dish. | 9. Repeat procedure for remainder of tortillas until all are filled and laying in the pan. | 10. Pour can of heated Wolf brand chili over the top of the burritos and any remaining meat mixture. | 11. Sprinkle with cheese. | 12. Bake at 350 degrees until cheese is melted on inside and out. | 13. Usually about 15-20 minutes. | 14. ENJOY! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour tortilla 6 -8 - - - -
    pinto bean 1 can drained - - - -
    black olive 1/3 cup sliced - - - -
    yellow onion 1 chopped - - - -
    cheddar cheese 16 ounces grated 798.3217 48.5797 60.8267 40.279
    enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753
    beef 1 1/2 ground 1347.1709 0.0 132.1316 86.6136
    wolf brand chili 1 can - - - -
    taco seasoning mix 1 - - - -
    tomato sauce 1 can - - - -

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



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