Mexican Bake Recipe
Ingredients
| Canned tomatoes | 16 Ounce | |
| Salt | 1⁄2 Teaspoon | |
| Ground coriander | 1⁄2 Teaspoon | |
| Cheese spread | 5 Ounce | |
| Meatballs/Basic oven meatballs | 24 (Freeze-Ahead) | |
| Canned hominy | 16 Ounce, drained | |
| Canned green chili pepper | 3 Tablespoon, rinsed, seeded, and chopped | |
| Corn chips | 2 Cup (32 tbs), coarsely crushed |
Nutrition Facts
Serving size
Calories 686 Calories from Fat 368
% Daily Value*
Total Fat 40 g61.1%
Saturated Fat 7.9 g39.7%
Trans Fat 0 g
Cholesterol 16.7 mg5.6%
Sodium 1539.4 mg64.1%
Total Carbohydrates 63 g21.1%
Dietary Fiber 8.5 g34%
Sugars 3.7 g
Protein 23 g45.2%
Vitamin A 15.8% Vitamin C 16%
Calcium 24.7% Iron 24.7%
*Based on a 2000 Calorie diet
Directions
Cover; blend till smooth.
Add cheese spread.
Cover; blend till smooth.
Pour into oven-going skillet; add frozen meatballs or basic oven meatballs, hominy, and green chilies.
Bring to boiling, stirring occasionally.
Transfer to a 350° oven; bake, uncovered, for 30 to 35 minutes.
Sprinkle with corn chips.
Chef
