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Mexican Loaf Recipe
|Garlic||1 Clove (5 gm), crushed|
|Vegetable burgers/One 4 1/2 oz packet tvp chunks||4 , crumbled|
|Sweet corn/1 cup canned sweet corn||1 Cup (16 tbs), canned|
|Canned green chilies||4 Ounce, drained and chopped (1 Can)|
|Chili powder||1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Cold tomato sauce||1 Cup (16 tbs) (Double This If Using Tvp Chunks Instead Of Burgers)|
|Corn meal||1 1⁄4 Cup (20 tbs)|
Serving size: Complete recipe
Calories 1759 Calories from Fat 450
% Daily Value*
Total Fat 50 g77.2%
Saturated Fat 21 g105%
Trans Fat 0 g
Cholesterol 487.5 mg
Sodium 2966.4 mg123.6%
Total Carbohydrates 236 g78.6%
Dietary Fiber 40.7 g162.8%
Sugars 19.2 g
Protein 96 g192.6%
Vitamin A 74.6% Vitamin C 142.5%
Calcium 47.9% Iron 114.3%
*Based on a 2000 Calorie diet
Melt the butter in a large frying pan and saute the garlic.
Crumble the burgers into the saute and stir well.
Slice the corn off the raw cob.
Add the corn, chilies, chili powder, salt and pepper to the saute and stir well.
In a separate bowl, whisk the tomato sauce, corn meal and eggs to a smooth consistency.
Add this to the mixture in the pan and remove from the heat.
Stir the mixture well, then spoon into the prepared pans.
Place the tins in a large tray of water and bake for 1 hour.