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Simple Beef Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)233.9001
Energy (kCal)2953.9585
Carbohydrates (g)95.9999
Total fats (g)175.1012
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine enchilada sauce and soups; pour 1 cup into each of two ungreased 13-in. x 9-in. baking dishes. Stir 1-1/2 cups of sauce into beef mixture; set remaining sauce aside. | 2. Spoon 1/4 cup beef mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up tightly; place 10 enchiladas seam side down in each prepared dish. Top with remaining sauce. Cover and freeze one pan for up to 3 months. | 3. Cover and bake the remaining pan at 350° for 25-30 minutes. Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted. | 4. * To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as directed. Yield: 2 pans (10 enchiladas each). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 2 1/2 ground 2245.2849 0.0 220.2194 144.3559
    onion 2/3 cup chopped 42.6667 9.9627 1.1733 0.1067
    enchilada sauce 2 cans 169.8 27.5642 3.5092 5.1506
    cream mushroom soup 1 can condensed undiluted 330.9145 23.982 5.9862 23.982
    tomato soup 1 can condensed undiluted 165.2924 34.491 3.012 1.506
    flour tortilla 20 warmed - - - -
    cheddar cheese 2 1/2 cups shredded - - - -
    cheddar cheese shredded - - - -

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



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