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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (483g) Recipe makes 4 servings |
||
| Calories 728 | ||
| Calories from Fat 328 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.5g | 56% | |
| Saturated Fat 18.9g | 94% | |
| Monounsaturated Fat 7.6g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 1.1g | ||
| Cholesterol 144mg | 48% | |
| Sodium 2115mg | 88% | |
| Potassium 1085mg | 31% | |
| Total Carbohydrate 55.5g | 18% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 11.7g | ||
| Protein 43.6g | 87% | |
By: Redsie
By: Kim127
Chef Flower's Simple Avocado Dip
By: Chef floWer
Davie Crockett's Ground Beef Wrap-Ups
From: Charmie777
On May 11, 2009
This was so good and so easy. My boys loved it! They love anything with Velveeta! I added some garlic powder, cumin, and pepper to the boiling salsa and water. Made for ZWT 5, Ali Baba's Babes!
From: Julie B's Hive
On Jan 20, 2009
Used a medium hot salsa but did have to add a cup of water as my juices had boiled down to nothing and pasta was still too crunchy for us. Made for PRMR tag game.
From: Smilynn
On Feb 2, 2009
I modified recipe to accomodate what I had on hand so I used Rotel tomatoes instead of salsa, rotini instead of elbow pasta, a mix of cheddar, mont jack and colby cheese. I forgot to add the water but loved it anyway. It was good leftover. Thanks for posting such a easy, tasty and versatile recipe.
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