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8 Layer Fiesta Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)228.1125
Energy (kCal)2375.4943
Carbohydrates (g)214.6623
Total fats (g)65.4272
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Spread unheated beans in the bottom of a 9x11 size glass dish or glass baking pan. | 2. Pour enchilada sauce evenly over the beans. | 3. Spoon on guacamole and spread evenly. | 4. In a separate dish, mix together the taco seasoning and the sour cream until well blended. | 5. Spoon this sour cream mixture over the guacamole and spread around evenly. | 6. Sprinkle cheese on top of these layers until you have a complete "layer" of cheese. | 7. Drain the cans of black olives and sprinkle them evenly on top of the cheese. | 8. Do the same with the green onions, and then finally with the diced tomatoes. | 9. Cover tightly and chill in refrigerator for about 2 hours. | 10. Now, invite a few friends over, set it on the table with some tortilla chips, and watch it disappear! | 11. This dish will keep for about a week if tightly covered in the refrigerator. | 12. Combine a few spoonfuls of this dip with taco meat and place in tortillas or taco shells for an amazing ready to eat meal! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spicy bean jalapeno 3 cans refried 680.06 125.973 45.0135 0.0
    red enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753
    ultimate guacamole 16 ounces 403.4667 0.0 89.76 2.2667
    taco seasoning mix 1 packet - - - -
    cream 1 container sour - - - -
    cheddar cheese 24 ounces shredded 1197.4826 72.8695 91.24 60.4184
    black olive 2 cans sliced 403.4667 0.0 89.76 2.2667
    green onion 1/2 cup chopped 9.585 2.0377 0.3444 0.1668
    rom tomato 1 cup chopped 403.4667 0.0 89.76 2.2667

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



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