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Chilaquilas Appetizer Recipe
Nutrition
Cal/Serving: 612Daily Value: 31%
Servings: 8
High-Fiber
Sugar-Conscious
| Fat | 23g | 36% |
| Saturated | 10g | 48% |
| Trans | 1g | 0% |
| Carbs | 71g | 24% |
| Fiber | 15g | 60% |
| Sugars | 3g | 0% |
| Protein | 33g | 66% |
| Cholesterol | 63mg | 21% |
| Sodium | 551mg | 23% |
| Calcium | 399mg | 40% |
| Magnesium | 184mg | 46% |
| Potassium | 1460mg | 42% |
| Iron | 10mg | 53% |
| Zinc | 6mg | 42% |
| Vitamin A | 808IU | 16% |
| Vitamin C | 5mg | 8% |
| Thiamin (B1) | 0mg | 24% |
| Riboflavin (B2) | 0mg | 19% |
| Niacin (B3) | 4mg | 21% |
| Vitamin B6 | 1mg | 31% |
| Folic Acid (B9) | 236µg | 59% |
| Vitamin B12 | 1µg | 23% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 9% |
| Vitamin K | 9µg | 11% |
| Fatty acids, total monounsaturated | 9g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1 pound ground beef
- 1 can (16 ounces) chili beans, undrained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (6 ounces) pitted ripe olives, drained and sliced
- 6 g reen onions, sliced
- 1 to 2 tablespoons chili powder
- Salt and pepper to taste
- 1 package (20 ounces) tortilla or corn chips
- 1 to 2 cups (4 to 8 ounces) shredded cheddar cheese
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 8 servings |
