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Basic “mexican Pies” – Versatile and Freezer Friendly

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)138.8014
Energy (kCal)1180.6432
Carbohydrates (g)83.5029
Total fats (g)36.0615
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare a non-stick skillet with cooking spray. Add garlic and ground turkey. Cook and crumble turkey until about halfway done. Add green pepper and onion and continue cooking until turkey is no longer pink and vegetables are tender. | 2. Add all other ingredients and stir, mixing well. Bring to a boil, reduce heat and simmer until heated through. | 3. Divide evenly between 5 mini pie tins and freeze or refrigerate for later. | 4. To cook: Preheat oven to 350 degrees. Place thawed pie on a baking sheet or piece of foil (for dripping!) Bake thawed pie for 25 to 30 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    turkey 20 ounces ground lean 810.3333 0.7367 122.6267 31.96
    green chilies 2 cans chopped 179.91 42.5487 8.9955 0.8996
    onion 4 ounces chopped 45.3592 10.5914 1.2474 0.1134
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    chili type bean black 3/4 cup canned drained - - - -
    corn 2/3 cup canned 73.2533 15.6784 2.5037 1.3339
    garlic 2 teaspoons minced 8.344 1.8514 0.3562 0.027999999999999997
    salt 1/2 teaspoon - - - -
    chili powder 1 1/2 1/2 11.421 2.0129 0.5451 0.5783
    cumin 1 1/2 1/2 11.8125 1.3936 0.561 0.7015

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



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