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Beef Mushroom Chilies Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)74.9719
Energy (kCal)2087.374
Carbohydrates (g)160.1243
Total fats (g)129.9302
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dip container of 3 cups Beef-Mushroom (recipe#107902) frozen mix in hot water just to loosen. | 2. In 2-quart saucepan, heat frozen mix, water and enchilada sauce to boiling. | 3. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. | 4. Preheat oven to 350°F Rinse green and red chilies to remove seeds (the seeds are very hot). | 5. Cut chilies into small pieces. | 6. Arrange 2 cups of the corn chips, and half each of the meat mixture, chilies and cheese in ungreased baking dish, 10x6x1 3/4 inches; repeat with remaining meat mixture, chilies and cheese. | 7. Sprinkle with remaining corn chips. | 8. Bake uncovered until casserole is bubbly, 30 to 35 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 1/2 lb ground 449.05699999999996 0.0 44.0439 28.8712
    onion 1/3 20.0 4.67 0.55 0.05
    garlic 1/4 clove minced 1.1175 0.248 0.0477 0.0038
    cream mushroom soup 4 1/16 1/16 1344.3403 97.4269 24.319000000000003 97.4269
    mushroom stem 1 1/2 1/2 - - - -
    water 1/8 can 0.0 0.0 0.0 0.0
    beef bouillon 1/8 tablespoon 0.1312 0.0008 0.0214 0.0041
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    water 1/4 cup 0.0 0.0 0.0 0.0
    enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753
    green chilies 1 can 97.1514 24.0 0.0 0.0
    red chilies 1 can 89.955 19.8126 4.2054 0.9895
    corn chip 3 cups - - - -
    cheddar cheese 1 1/2 cups shredded - - - -

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



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