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Enchilada Beef (Microwave)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)119.3715
Energy (kCal)833.0662
Carbohydrates (g)69.4713
Total fats (g)14.2282
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place onion in a microwave-safe bowl; cover and microwave on high for 2-3 minutes or until tender. | 2. Crumble beef over onion and mix well. | 3. Cover and cook on high for 4-6 minutes or until beef is no longer pink, stirring once; drain. | 4. Stire in the tomato juice, tomato paste, green chilies and enchilada sauce mix (2 tbs + 2 tsp). Spread half of beef mixture in a 2-qt. microwave-safe dish; sprinkle with 1 cup cheese. Top with remaining beef mixture. Cover and microwave for 2-3 minutes or until heated through. | 5. Sprinkle with crushed corn chips and remaining cheese. Microwave 1 minute longer or until cheese is melted. | 6. Serve with additional corn chips if desired. | 7. (This recipe was tested in an 1,100-watt microwave). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    beef 1 ground lean 530.4012 0.0 104.5842 12.1947
    tomato juice 1 cup 41.31 8.5779 2.0655 0.7047
    tomato paste 1 can 139.4 32.147 7.343999999999999 0.799
    green chilies 1 can chopped drained 89.955 21.2744 4.4978 0.4498
    enchilada mix 2 tablespoons - - - -
    enchilada mix 2 teaspoons - - - -
    monterey jack cheese 2 cups shredded divided - - - -
    corn chip 1/2 cup crushed - - - -
    corn chip - - - -

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



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