Meat and Jalapeño Layered Bake
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
7701
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 7,701 cal. | (367 %) | ||
| Protein | 380 g | (388 %) | ||
| Fat | 428 g | (369 %) | ||
| Carbohydrates | 566 g | (377 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 80.3 g | (268 %) |
more nutritional values
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 50.6 mg | (422 %) | ||
| Vitamin K | 98.9 μg | (165 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 4.6 mg | (418 %) | ||
| Niacin | 147.3 mg | (1,228 %) | ||
| Vitamin B₆ | 4.7 mg | (336 %) | ||
| Folate | 626 μg | (209 %) | ||
| Pantothenic acid | 5.9 mg | (98 %) | ||
| Biotin | 59 μg | (131 %) | ||
| Vitamin B₁₂ | 45.8 μg | (1,527 %) | ||
| Vitamin C | 113 mg | (119 %) | ||
| Potassium | 8,561 mg | (214 %) | ||
| Calcium | 3,038 mg | (304 %) | ||
| Magnesium | 1,005 mg | (335 %) | ||
| Iron | 44.8 mg | (299 %) | ||
| Iodine | 235 μg | (118 %) | ||
| Zinc | 75 mg | (938 %) | ||
| Saturated fatty acids | 205.4 g | |||
| Uric acid | 1,475 mg | |||
| Cholesterol | 886 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 2 Tbsps vegetable oil
- 1 Red onion (diced)
- 2 garlic cloves (diced)
- 4 cups ground Meat
- ⅔ cup dry Red wine
- 2 ¼ cups canned Tomatoes
- 1 ⅔ cups vegetable stock
- 1 red pepper (deseeded and diced)
- 1 yellow pepper (deseeded and diced)
- 2 Jalapeño (cut into rings)
- 1 ¾ cups canned Kidney beans
- ½ cup canned Sweet corn
- 1 tsp fresh rosemary (chopped)
- 6 cups Tortilla chip
- 1 ½ cups Cheddar cheese (grated)
- ½ bunch parsley (finely chopped)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Heat the oil in a pan and fry the onion and garlic. Add the minced meat and then deglaze with the red wine. Add the tomatoes and the stock and stir in the peppers and jalapeños. Simmer on a medium heat for about 20 min.
3.
Add the beans and sweetcorn, mix well and season with salt, ground black pepper and rosemary.
4.
Place two ladles of the minced meat mixture in a baking dish and cover with tortilla chips. Add more of the minced meat mixture and add another layer of tortilla chips. Continue like this until everything has been used up. Finish with a layer of minced meat.
5.
Sprinkle with cheese and bake for 20 min. Remove from the oven and serve garnished with fresh parsley.
