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Mexican Dip (Slow Cooker)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)481.2816
Energy (kCal)4715.5298
Carbohydrates (g)175.1393
Total fats (g)236.9694
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add all ingredients to the slow cooker; stir to combine. | 2. Cover and cook on LOW for 4-6 hours, stirring every 30 minutes until cheese is melted. | 3. Once cheese is melted, taste for seasoning and add more salsa if desired. | 4. To serve, reduce the heat setting of the slow cooker to warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 3 ground cooked drained lean 1591.2036 0.0 313.7527 36.5841
    onion 1 diced sweet 60.0 14.01 1.65 0.15
    bean 1 can refried 80.0 11.3103 11.5862 1.3793
    tomato soup 1 can condensed 194.04 44.7468 4.2924 1.2936
    taco seasoning 1 package - - - -
    salsa 1 cup 75.4 17.264 3.952 0.442
    velveeta cheese 2 lbs cut 2714.8862 87.8082 146.0483 197.1204

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



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