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Mexican Beef and Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)70.8421
Energy (kCal)1607.2715
Carbohydrates (g)238.8887
Total fats (g)38.3578
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 350 degrees. | 2. Spray large non-skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef and onion, cook and stir 3-4 minutes or until browned. | 3. Add seasoning mix, rice and water, mix well. Bring too a boil. Reduce heat; cover and simmer 5 minutes. | 4. Remove skillet from heat,stir in beans and tomatoes. | 5. Divide mixture evenly into 4 ungreased 2 cup indivisual casseroles. | 6. Top each with cheese. | 7. Sprinkle with Chili Powder. | 8. Bake at 350 degrees fro 10-15 minutes or until casseroles are throughly heated and cheese is melted. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef sirloin steak 1/2 boneless cut 455.601 0.0 46.0134 28.8094
    onion 1/2 cup diced 32.0 7.472 0.88 0.08
    taco seasoning 2 tablespoons 55.062 9.918 0.7695 0.0
    rice 1 1/2 cups 1018.425 211.5938 20.9235 8.88
    water 2 1/2 cups 0.0 0.0 0.0 0.0
    pinto bean 1 can drained rinsed - - - -
    tomato 2 chopped 44.28 9.5694 2.1648 0.49200000000000005
    cheddar cheese 1/4 cup - - - -
    chili powder 1/4 teaspoon 1.9035 0.3355 0.0909 0.0964

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



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