Photo: Spencer Davis
Estimated Nutrition (whole recipe, rough)
1067
Calories
76g
Protein
52g
Fat
73g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheese | 1 oz (28g) cheddar | 113 |
| 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 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
| Taco | not in our table | 0 |
| Soup | 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
- =
- 1 pound lean ground beef
- 1 1-1/4-ounce package taco seasoning mix
- 1 teaspoon salt
- 1 10-3/4-ounce can condensed tomato soup
- 1/2 of a 10-ounce can tomatoes and green chiles, about 2/3 cup
- 3 cups cooked rice
- 1 8-ounce can whole kernel corn, drained
- 1/2 pound pasteurized process American cheese, cubed (2 cups)
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
1
Cook beef in large skillet until meat is no longer pink, stirring to crumble. Drain off fat. Add taco seasoning, salt, soup and tomatoes and green chiles. Cook, stirring, 2 to 3 minutes to blend flavors. Add rice, corn and cheese. Heat until mixture is hot and cheese melts.
Recipe sourced from
fandom