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Mexican Macaroni Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)67.8302
Energy (kCal)1274.5162
Carbohydrates (g)248.4213
Total fats (g)5.0009
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. cook and drain pasta as directed on package. Rinse with cold water to cool; drain well. | 2. Meanwhile, grate peel from limes; place in a small bowl. Squeeze juice from limes; add to peel in bowl. | 3. Stir in dressing and taco seasoning mix. | 4. Stir in avocado into dressing mixture. | 5. In a large serving bowl, toss pasta with all remaining ingredients. | 6. Pour dressing mixture over salad; toss gently to mix. | 7. Cover and refrigerate at least one hour before serving to blend flavors. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rotini pasta 6 cups uncooked - - - -
    lime zest 1 -2 tablespoon grated - - - -
    lime juice 3 -4 tablespoons 0.0 0.0 0.0 0.0
    ranch dressing 1 cup 266.56 59.3824 0.56 4.3008
    taco seasoning mix 1 package - - - -
    avocado 1 pitted peeled chopped - - - -
    grape tomato 1 pint cut - - - -
    cheddar cheese 1 cup grated - - - -
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    green onion 2 sliced - - - -
    red kidney bean 1 can drained rinsed 910.3448 164.9655 67.2276 0.6897
    olive 1 can pitted drained cut ripe - - - -
    green chilies 1 can drained chopped 97.1514 24.0 0.0 0.0

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



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