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Southwestern Beef Pockets

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)108.2324
Energy (kCal)1466.6154
Carbohydrates (g)117.0445
Total fats (g)62.6594
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat a large nonstick skillet over medium-heat; add beef and onion. Cook until beef is browned and crumbly and onion is tender, about 10 minutes; drain off pan drippings. | 2. Add vegetable juice cocktail, cumin, salt and chiles to skillet; reduce heat to medium. Simmer for 10 minutes. Stir in rice; cover skillet and remove from heat. Let stand for 5 minutes. | 3. Meanwhile, spoon refried beans into a microwave-safe dish; cover with plastic wrap. Microwave on MEDIUM until heated through, about 3 minutes. Spread beans over each tortilla. | 4. Stir beef and rice mixture; spoon into taco shells. Place 1 taco on each tortilla. Fold tortillas around tacos. Sprinkle filling with Monterey Jack cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 1 lb ground 898.1139999999999 0.0 88.0877 57.7424
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    spicy vegetable juice cocktail 1 cup - - - -
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    salt 1 teaspoon - - - -
    green chilies 1 can chopped mild 97.1514 24.0 0.0 0.0
    rice 1/2 cup 339.475 70.5312 6.9745 2.96
    bean 1 can refried 80.0 11.3103 11.5862 1.3793
    flour tortilla 8 - - - -
    crisp taco shell 8 - - - -
    monterey jack pepper cheese 3/4 cup shredded - - - -

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



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