Try this Enchilada Bean Dip with Corn recipe, or contribute your own.
Suggest a better description1. Heat oven to 350° F.
2. Drain 1 of the cans of tomatoes; set tomatoes aside.
3. Heat a large skillet over medium-high heat. Brown beef, stirring frequently. Add undrained tomatoes, 1/2 of the drained tomatoes, beans and chili powder. Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
4. Place in shallow 2-1/2-quart baking dish. Sprinkle evenly with the remaining 1/2 of the drained tomatoes, corn and cheese.
5. Bake 8 to 10 minutes or until cheese is melted. Garnish with cilantro and sour cream, if desired. Serve warm with tortilla chips.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 cup (81g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 217 | ||
Calories from Fat: 146 (67%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 16.2g | 22 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 53.7mg | 17 % | |
Sodium 70.3mg | 2 % | |
Potassium 226.8mg | 6 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.1g | ||
Protein 13.4g | 19 % | |
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: 217
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.