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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large (5 qt) pan, brown the ground beef and drain the fat. | 2. Add the seasonings, plus salt and pepper to taste. | 3. Drain the beans and add to the meat. | 4. Add the corn, tomato sauce, rotel tomatoes (drained), and diced green chilies; mix together. | 5. Cover the bottom of a 6 or 7 quart crock pot with a layer of corn tortillas. | 6. Add a layer of one-third of the rice followed by a layer of one-third of the meat, bean, and corn mixture. | 7. Top with one cup of grated cheddar. | 8. Repeat layers two more times, ending with cheese. | 9. Cook on low 2-4 hours or until warmed through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spanish rice	8	cups		4065.6	856.24	118.944	18.144000000000002
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
corn tortilla	12			-	-	-	-
cheddar cheese	3	cups	grated	-	-	-	-
chili bean	1	can		395.3223	50.8162	23.4891	14.4312
black bean	1	can		991.8141	181.3769	62.8246	4.1301
pinto bean	1	can		-	-	-	-
corn	1	cup	canned frozen	124.7	27.115	4.7415	1.9575
tomato sauce	1	can		-	-	-	-
rotel tomato	1	can		-	-	-	-
green chilies	1	can	diced	97.1514	24.0	0.0	0.0

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