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Slow Cooker Mexican Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)310.0168
Energy (kCal)3336.9816
Carbohydrates (g)83.9405
Total fats (g)191.5551
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a Dutch oven, cook the beef, sausage, and onion over medium heat until meat is no longer pink; drain. | 2. Heat rice according to package directions. | 3. In a 3-quart slow cooker, combine the meat mixture, rice, beans, enchilada sauce, and cheese. | 4. Cover and cook on LOW for 1 1/2 to 2 hours or until cheese is melted. | 5. Serve with tortilla scoops. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 1 1/2 ground 1347.1709 0.0 132.1316 86.6136
    hot italian sausage 1 403.4676 0.0 89.7602 2.2667
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    spanish rice 1 package - - - -
    bean 1 can refried 80.0 11.3103 11.5862 1.3793
    enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753
    velveeta cheese 1 lb cubed 1357.4431 43.9041 73.0242 98.5602
    tortilla chip chips - - - -

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



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