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Souper-easy Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)195.2747
Energy (kCal)2494.8776
Carbohydrates (g)88.3882
Total fats (g)149.7256
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brown ground beef, drain fat. | 2. Add onions, chili and garlic powder and cook for a couple of mins. | 3. Reduce heat and add can of soup, milk and shredded cheese. | 4. Stir until all the cheese is melted. | 5. Add frozen corn and cover with a lid. | 6. Mix Ranch dressing and BBQ sauce together (Really needs to be Bullseye for taste). | 7. Place tortillas in Microwave on high for 15 seconds or place on top of meat mixture and cover with lid to soften them. | 8. Place 1/4 filling in the middle of each tortilla and wrap, place wrap-side down on plate then spoon sauce over each Enchilada. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 2 lbs ground 1796.2279 0.0 176.1755 115.4848
    cream mushroom soup 1 can 330.9145 23.982 5.9862 23.982
    milk 1/2 can 111.5742 8.743 5.7616 5.9811
    cheddar cheese 1 cup shredded - - - -
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226
    chili powder 1 tablespoon 22.56 3.9760000000000004 1.0768 1.1424
    corn 1 cup frozen 124.7 27.115 4.7415 1.9575
    tortilla 4 - - - -
    bull eye barbecue sauce 1/4 cup bold - - - -
    ranch salad dressing 1/4 cup 66.64 14.8456 0.14 1.0752

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



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