Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.
Preheat oven to 375 degrees. Cook ground round and onion in skillet over medium heat until meat is browned and cooked through; drain.
Add chili powder, cumin, pepper, garlic, and water. Simmer, uncovered, about 10 minutes or until water has evaporated and meat mixture is thick.
Lightly cover bottom of 9X13 inch pan with half of taco sauce. Place 3 tortillas in bottom of pan, cutting tortillas to fit, if necessary. Spread meat mixture on top of tortillas. Sprinkle with 1/2 cup cheese Drizzle remaining taco sauce over cheese and top with remaining 3 tortillas. Sprinkle with remaining 3/4 cup cheese. Cover with aluminum foil and bake 25 minutes. Remove foil and bake 5 additional minutes. Garnish with green onions and serve with shredded lettuce, chopped tomatoes, and fat free sour cream if desired.
per serving based on 8:
253 calories
(46 percent from fat)
13 grams total fat
(5 grams saturated)
43 miligrams cholesterol,
17 grams carbohydrates
17 grams protein
516 milligrams sodium
2 grams dietary fiber
From the January 22, 2014 Kansas City Star
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Serving Size: 1 Serving (735g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1144 | ||
Calories from Fat: 513 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57g | 76 % | |
Saturated Fat 31.4g | 157 % | |
Monounsaturated Fat 18.3g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 206.4mg | 63 % | |
Sodium 762mg | 26 % | |
Potassium 1968.9mg | 52 % | |
Total Carbohydrate 104.7g | 31 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 96.9g | ||
Protein 57g | 81 % | |
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: 1144
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