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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a non-stick skillet, cook ground beef, onion and garlic over medium heat until meat is cooked. | 2. Drain thoroughly and stir in the drained kidney beans and enchilada sauce. | 3. Pour into a 4-5 quart crock pot. | 4. In a large bowl, mix together corn muffin mix, milk, oil and egg just until combined. | 5. Next, add cheese and chiles, including the liquid from the chile can. | 6. Spoon over beef in crock pot. | 7. Cover crock pot and cook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. In small bowl combine sour cream, salsa and cilantro; serve with pie. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1		ground lean	530.4012	0.0	104.5842	12.1947
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
kidney bean	1	can	rinsed drained	80.0	11.3103	11.5862	1.3793
enchilada sauce	10	ounces		85.0485	13.8062	1.7577	2.5798
corn muffin mix	1	package		-	-	-	-
milk	1/3	cup		49.6133	3.8877	2.562	2.6596
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
egg	1			71.5	0.36	6.28	4.755
colby cheese	1	cup	shredded	520.08	3.3924	31.3632	42.3852
green chilies	1	can	undrained	97.1514	24.0	0.0	0.0
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
salsa	1/2	cup		37.7	8.632	1.976	0.221
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

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