Mexican Bake Recipe

Summary

Servings6Cuisine
CourseInterest Group

Ingredients

 Canned tomatoes16 Ounce
 Salt1⁄2 Teaspoon
 Ground coriander1⁄2 Teaspoon
 Cheese spread5 Ounce
 Meatballs/Basic oven meatballs24 (Freeze-Ahead)
 Canned hominy16 Ounce, drained
 Canned green chili pepper3 Tablespoon, rinsed, seeded, and chopped
 Corn chips2 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 mg

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

In blender container combine undrained tomatoes, salt, and coriander.
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.
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