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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 skillet, brown beef; drain. Add onion and garlic; cook until tender. Remove from the heat; add chili powder, salt and pepper. | 2. Place six tortillas in a greased 13-in. x 9-in. baking dish, overlapping slightly. Top with half of the meat mixture. Layer with beans, remaining meat mixture, cheese and remaining tortillas. Combine soup and tomatoes; pour over tortillas (dish will be full). Bake, uncovered, at 350° for 30 minutes or until bubbly and heated through. Even better the next day if there's any left! I often make a couple, putting one in the freezer for later. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	2	lbs	ground	1796.2279	0.0	176.1755	115.4848
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
salt	1	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
flour tortilla	12			-	-	-	-
pinto bean	2	cans	rinsed drained	-	-	-	-
cheese	6	slices		-	-	-	-
cream chicken soup	2	cans	condensed undiluted	408.9955	55.4747	13.3853	15.0213
tomato green chilies	1	can	diced undrained	-	-	-	-

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