Tortilla Casserole #2
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INGREDIENTS
INSTRUCTIONS
From: beck4@nyc.pipeline.com (Eileen & Bob Holze) Date: Mon, 1 Jul 1996 22:21:03 GMT Recipe By: Jo Anne Merrill * Use the canned sauce of your choice, about a 30 ounce jar. Use ground round or ground sirloin. If using a fattier meat, drain very thoroughly. Brown beef in a skillet; drain thoroughly. Add the sauce, seasoning spice and drained green chiles which have been chopped fine. Simmer for 10 minutes. Mix ricotta cheese and eggs in small bowl, blending well. Use 2 pie-plates or similar sized oven proof dishes. Place 1/2 cup of the sauce in each, spreading to cover bottom of dish. Place one tortilla in each dish. Spread with 1/8th of the ricotta-egg mixture. Top with about 1/3 cup of meat sauce mixture, 1/3 cup grated cheese and sprinkle sliced olives over top of each. Continue layering, ending with meat sauce and jack cheese. You will have 2 stacks of 4 tortillas each. Bake in preheated 350-degree oven for 30 minutes. Let stand for few minutes, then slice into pie-shaped wedges and serve immediately. MC-Recipe Digest V1 #136 From the MasterCook recipe list. Downloaded from G Internet, G Internet.
NOTES
Nutrition
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| Serving Size: 1 Serving (526g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 709 | ||
| Calories from Fat: 230 (32%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 25.6g | 34 % | |
| Saturated Fat 11.3g | 56 % | |
| Monounsaturated Fat 7.9g | ||
| Polyunsanturated Fat 4g | ||
| Cholesterol 308.6mg | 95 % | |
| Sodium 439.9mg | 15 % | |
| Potassium 591.3mg | 16 % | |
| Total Carbohydrate 91.3g | 27 % | |
| Dietary Fiber 12.5g | 50 % | |
| Sugars, other 78.8g | ||
| Protein 33.1g | 47 % | |
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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. |
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Calories per serving: 709
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