Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
945
Calories
68g
Protein
42g
Fat
70g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- =
- 1 1/2 pounds lean ground beef
- 2 cups chopped onions
- 2 cups chopped green peppers
- 1 to 2 tablespoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 14-1/2 to 16-ounce can tomatoes, chopped
- 3 cups cooked rice
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
1
Cook beef, onions, green peppers, chili powder, salt, pepper and garlic powder until meat is no longer pink and vegetables are tender, stirring frequently to crumble meat. Add tomatoes and rice.
2
Spoon into buttered 2-quart casserole. Bake at 350 degrees 25 minutes, or until thoroughly heated.
Recipe sourced from
fandom