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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the rice according to package directions. | 2. Meanwhile, in a large skillet cook ground beef, celery & onion until beef is brown & veggies are tender (drain fat). | 3. Trim the ends from the zucchini & cut it in half lengthwise then slice crosswise. You can use any veggie(s) really, I like this with grilled peppers myself. | 4. In a 13x9x2 inch baking dish combine meat mixture, rice, zucchini, tomatoes, milk, mushrooms, soup mix, basil & pepper (I tend to add chili powder too). Mix well. | 5. Bake, covered, at 375 for 30-35 minutes or until heated through. | 6. You may add the shredded cheddar during the last few minutes of cooking or use as a topping before serving. | 7. Stir before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	1	cup		-	-	-	-
beef	2	lbs	ground	1796.2279	0.0	176.1755	115.4848
celery	2	stalks		20.48	3.8016	0.8832	0.2176
onion	1		chopped	60.0	14.01	1.65	0.15
zucchini	1		grilled	2.31	0.3421	0.2981	0.044000000000000004
tomato	2		chopped	44.28	9.5694	2.1648	0.49200000000000005
milk	2	cups		297.68	23.3264	15.372	15.9576
mushroom	1	can	sliced drained	-	-	-	-
nacho cheese soup mix	1	package		-	-	-	-
basil	2	teaspoons	dried	0.4063	0.0468	0.0556	0.0113
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
cheddar cheese	1	cup	shredded	-	-	-	-

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