Estimated Nutrition (whole recipe, rough)
Counts 10 of 14 ingredients — the other 4 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Bean | not in our table | 0 |
| Enchilada | not in our table | 0 |
| Sauce | 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 lb ground beef
- 1 medium white onion, finely chopped
- 2 cloves garlic, minced
- 8 flour tortillas
- 1 (16 ounce) can ranch style beans
- 1 (12 ounce) can hot enchilada sauce
- 1 (10 ounce) can cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 (16 ounce) can diced tomatoes
- 1 (4 ounce) can diced green chilies
Directions
1. Brown ground beef with onions and garlic in a large skillet; drain.
2. Line a 9X13X2-inch baking dish with 4 torn flour tortillas.
3. Place ground beef mixture over tortillas.
4. Layer with beans, enchilada sauce, and cream of chicken soup over ground beef.
5. Next, top with shredded cheese, 4 more torn flour tortillas, tomatoes and green chilies.
6. Cover with foil and bake at 350°F for 45 minutes.
7. Uncover and top with a little extra cheese if desired; return to oven just long enough to melt the cheese.
Category:Tex-Mex Recipes
Category:Tex-Mex Appetizers