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Taco Nachos #RSC

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)93.1094
Energy (kCal)1595.547
Carbohydrates (g)132.4494
Total fats (g)78.369
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Use Reynolds Wrap® aluminum foil to make a sheet large enough to hold and fold over ingredients. | 2. Spray inside of sheet with cooking spray so the nachos do not stick. | 3. Arrange nacho chips in the middle of the foil sheet. Top with ingredients above, in that order, except sour cream. | 4. Fold over foil to make a large packet (don't let any of those toppings fall out!) and place on heated grill or grate or over a low burning campfire. Let cook / steam for about 10 - 15 minutes. | 5. Remove from heat . As a note of caution, be careful when opening the packet as they it will be hot and steam will be released. Top nachos with sour cream and ENJOY! | 6. Variation: Bake nachos in a foil lined baking pan for 10-15 minutes at 350 Degrees F. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white corn tortilla chip 4 cups salted - - - -
    beef 1/2 lb ground 449.05699999999996 0.0 44.0439 28.8712
    sauce 1 tablespoon 29.55 0.8220000000000001 1.5495 2.238
    red bell pepper 1 cup diced - - - -
    black bean 1 cup cooked 661.54 120.9784 41.903999999999996 2.7548
    cherry tomato 1 cup diced - - - -
    monterey jack cheese 1 cup shredded - - - -
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    reynolds wrap foil - - - -

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



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