This spicy Mexican dish is one of my personal favorites.
In a large skillet, cook the ground meat until brown. Add the onions and the bell
peppers and cook until the vegetable are tender. Stir in the enchilada sauce, the
the diced tomatoes, the green chilies, the corn, and the salsa, and cook another
ten minutes, stirring frequently. Layer the bottom of baking pan with the chips
and spoon half the meat mixture on top. Layer with half the cheese, the sour
cream, and the rest of the meat mixture. Top with the rest of the chips, the cheese,
and the olives. Place in oven and bake until the cheese is melted and the mixture
is hot throughout.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (315g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 347 | ||
Calories from Fat: 208 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.1g | 31 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 72.3mg | 22 % | |
Sodium 199.4mg | 7 % | |
Potassium 643.2mg | 17 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 10.3g | ||
Protein 20.7g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 347
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