Pillsbury #171 May 1995 Mexican Cooking
Heat oven to 350°F. Heat oil in Dutch oven over medium-high heat. Add beef roast. Cook roast 9 to 11 minutes or until browned, turning once. Add all remaining ingredients except rice; mix gently. Cover.
Bake at 350°F for 1 1/2 to 2 hours or until roast is tender. Place roast on serving platter; slice. Spoon some of tomato mixture over roast; spoon remaining tomato mixture into serving bowl. Serve with hot cooked rice.
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Serving Size: 1 Serving (1340g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 2172 | ||
Calories from Fat: 1096 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 121.7g | 162 % | |
Saturated Fat 62.7g | 313 % | |
Monounsaturated Fat 42.3g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 431.5mg | 133 % | |
Sodium 1340.7mg | 46 % | |
Potassium 3811.3mg | 100 % | |
Total Carbohydrate 162g | 48 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 159.6g | ||
Protein 108g | 154 % | |
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: 2172
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