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Mexican Stuffed Shells (Oamc)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)125.82
Energy (kCal)1634.357
Carbohydrates (g)58.876
Total fats (g)97.3644
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brown ground beef and drain. | 2. Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese. | 3. Mix together remaining salsa, tomato sauce,and chili powder. | 4. Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan. | 5. Fill each shell with the ground beef mixture and place in pan. | 6. Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point. | 7. Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F). | 8. If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pasta shell 12 -18 cooked - - - -
    beef 1 lb ground 898.1139999999999 0.0 88.0877 57.7424
    taco seasoning 3 tablespoons 82.59299999999999 14.877 1.1543 0.0
    water 1/2 cup 0.0 0.0 0.0 0.0
    onion 1 chopped 64.0 14.944 1.76 0.16
    salsa 1 1/2 cups divided 113.1 25.896 5.928 0.6629999999999999
    cheese 1 cup grated divided 476.55 3.159 28.89 38.799
    tomato sauce 750 - - - -
    chili powder - - - -
    green onion - - - -

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



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