Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Red Kidney Bean | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 15 oz van camp's red kidney beans
- -- (dark or light)
- 12 oz whole kernel corn, drained
- 6 oz monterey jack cheese
- -- shredded
- 8 oz tomato sauce
- 4 oz canned chopped green chilies
- -- drained
- 1 dash liquid red pepper sauce
- 1 med zucchini, sliced
- 1/2 cup enriched corn meal
- -- (aunt jemima or quaker)
- 1/2 cup milk
- 1 egg, beaten
- =
Directions
Heat oven to 350°F. In 8-inch square glass baking dish, combine beans, corn, ¾ cup (3 oz). Cheese, tomato sauce, chilies and red pepper sauce; mix well. Top with zucchini. Combine corn meal, milk and egg; mix well. Pour over top of vegetable mixture. Bake 40 minutes. Sprinkle with remaining ¾ cup (3 oz). Cheese; continue baking about 2 minutes or until cheese melts. Nutritional analysis per serving: * calories 279 * carbohydrates 31 g * protein 14 g * fat 11 g * calcium 264 mg * sodium 630 mg * cholesterol 70 mg * dietary fiber 8 g