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Nacho Beef and Potato Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)230.7358
Energy (kCal)1369.6359
Carbohydrates (g)53.6031
Total fats (g)30.3912
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large skillet, cook beef and 1/2 cup onion over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, tomato sauce and water. Bring to boil; reduce heat and simmer for 1 minute. | 2. Spread into a greased 13-in. x 9-in. baking dish. Top with the green chilies, beans and potatoes. In large bowl, combine the soup, milk, green pepper, Worcestershire sauce, sugar and remaining onions; pour over potatoes. Sprinkle with paprika. | 3. Cover and bake at 350° for 1 hour. Uncover and bake for 15 minutes or until lightly browned. Let stand for 10 minutes before cutting into squares. Yield: 8 servings. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 2 ground lean 1060.8024 0.0 209.1685 24.3894
    onion 3/4 cup chopped divided 48.0 11.208 1.32 0.12
    taco seasoning 1 envelope - - - -
    tomato sauce 1 can - - - -
    water 3/4 cup 0.0 0.0 0.0 0.0
    green chilies 1 can chopped drained 89.955 21.2744 4.4978 0.4498
    kidney bean 1 can rinsed drained 80.0 11.3103 11.5862 1.3793
    o'brien potato 1 package thawed - - - -
    nacho cheese soup 1 can undiluted - - - -
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    green pepper 1/4 cup chopped 7.45 1.7284 0.3203 0.0633
    worcestershire sauce 1 teaspoon 4.42 1.1027 0.0 0.0
    sugar 1/4 teaspoon 4.5885 1.1477 0.0 0.0
    paprika - - - -

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



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