Submitted by Tammy Simmons
Cook ground chuck in skillet on medium heat until brown. Drain and set aside. Cook vermicelli according to directions and drain. Saute vegetables until tender. In a pot mix: tomatoe sauce, diced tomatoes, paste, and seasoning packet on medium heat. Add to taste the Oregano, basil, garlic, salt and pepper. In a large bowl mix all the ingredients.Add olives and jalapeno peppers and pour into 13x9 pan and cover with shredded cheddar cheeese.
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Serving Size: 1 Serving (648g) | ||
Recipe Makes: 4 | ||
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Calories: 897 | ||
Calories from Fat: 582 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.6g | 86 % | |
Saturated Fat 32.8g | 164 % | |
Monounsaturated Fat 23.8g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 192.9mg | 59 % | |
Sodium 2035.1mg | 70 % | |
Potassium 1787.3mg | 47 % | |
Total Carbohydrate 30.2g | 9 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 22.3g | ||
Protein 53g | 76 % | |
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: 897
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