Heat oven to 325. Place half the beans, onions and lime juice in work bowl of food processor or blender; cover. Puree until smooth. Spoon into 2-quart rectangular baking dish. Stir in remaining half of beans and sour cream. Spread evenly in bottom of dish. For the corn-cheese layer, combine all ingredients; mix well. Spread over bean layer. For top layer, spread sour cream over corn-cheese layer. Bake 15 to 20 minutes or until hot and bubbly. Serve immediately with tortilla chips. Makes 7 cups. WASHINGTON TIMES FOOD SECTION JANUARY 24, 1996 Downloaded from G Internet, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (122g)|
|Recipe Makes: 15|
|Calories from Fat: 80 (32%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 20.7mg||6 %|
|Sodium 96.1mg||3 %|
|Potassium 386.9mg||10 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 25.6g|
|Protein 11g||16 %|
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: 248
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!