Try this Meatball Enchilada Skillet Casserole recipe, or contribute your own.
Suggest a better description1. Mix enchilada sauce and salsa in a large skillet. Heat to boiling. Reduce heat, stir in peas. Cook 5 minutes. Stir in meatballs, rice and olives into sauce in skillet. Cover and cook 5 minutes. Stir in 1 cup of the cheese, stir until cheese is melted.
2. Remove from heat. Sprinkle tortilla chips around outside and remaining 1/2 cup of cheese in center. Serve from skillet.
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Serving Size: 1 Recipe (961g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1398 | ||
Calories from Fat: 662 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73.5g | 98 % | |
Saturated Fat 42.9g | 215 % | |
Monounsaturated Fat 23.9g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 207.9mg | 64 % | |
Sodium 2423.2mg | 84 % | |
Potassium 489.3mg | 13 % | |
Total Carbohydrate 118.1g | 35 % | |
Dietary Fiber 12.2g | 49 % | |
Sugars, other 106g | ||
Protein 65.1g | 93 % | |
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: 1398
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