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Mexican Dip #2

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.1334
Energy (kCal)1708.5732
Carbohydrates (g)78.7479
Total fats (g)158.3337
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Starting with the pinto beans, using a large clear glass bowl (I use a punch bowl) start layering using only ½ of all ingredients. | 2. Then do it again. | 3. Garnish with a sprinkle of extra shredded jack cheese and refrigerate overnight. | 4. Serve cold or it can be heated (individual servings in the microwave). Use Frito's dip chips or plain tostado chips. | 5. Great for parties. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pinto bean 3 cups cooked - - - -
    monterey jack cheese 3 cups shredded - - - -
    cream 16 ounces sour mixed 1496.8532 30.1639 16.4654 157.3057
    taco sauce 1/4 cup 8.0 2.0 0.0 0.0
    tomato 2 ripe chopped 83.72 18.564 4.368 0.728
    onion 2 chopped sweet 120.0 28.02 3.3 0.3
    black olive 1 cup sliced - - - -
    salsa 2 jars mild - - - -

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



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