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Suggest a better descriptionRecipe by: Helen Jolly Combine kidney beans, enchilada sauce, Cheddar cheese, chili powder and corn chips. Cook ground chuck in salad oil (if needed) with onions and garlic, until meat is brown and the onions are tender. Stir together the meat and bean mixtures; pour into a 3-quart baking dish. Bake, uncovered, in a 350` oven for about 30 minutes, until hot and bubbly. Remove from oven; top with dollops of sour cream. Return to oven 5 minutes more. Makes 8 to 10 servings. Formatted by Lynn Thomas dcqp82a. Source: Gramma/Helen Jolly wwgq25d. Posted to MC-Recipe Digest V1 #1054 by "M. Hicks"
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Serving Size: 1 Serving (260g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 631 | ||
Calories from Fat: 362 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.2g | 54 % | |
Saturated Fat 13.8g | 69 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 133mg | 41 % | |
Sodium 182.9mg | 6 % | |
Potassium 746.5mg | 20 % | |
Total Carbohydrate 27.7g | 8 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 24.8g | ||
Protein 38.2g | 55 % | |
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: 631
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