Burrito Bake Pie

1. Preheat oven to 350°.

2. Combine the refried beans, baking mix and water.

3. Spread onto greased pie pan.

4. Brown the beef and spread on top of bean mixture.

5. Layer with the picante, tomatoes, avocado and cheese on top of meat.

6. Bake 30 minutes.

7. Remove from oven and spread the sour cream on top.

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Nutrient	Quantity
Total fats	59.5685 g
Protein	101.6397 g
Carbohydrates	20.0001 g
Energy	1018.3239 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.795 g
Water	825.0886 g
Aspartic acid	1.8078 g
Calcium, Ca	129.5915 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0045 g
Lutein + zeaxanthin	274.7676 g
Fiber, total dietary	2.6807 g
Fatty acids, total saturated 22:0	0.0136 g
Carotene, beta	1003.0135 g
Niacin	31.2362 mg
Fatty acids, total saturated 18:4	0.0091 g
Vitamin A, RAE	93.8231 g
Fatty acids, total trans-polyenoic	0.6169 g
Arginine	0.6759 g
Riboflavin	1.4306 mg
Tocopherol, beta	0.0223 mg
Fatty acids, total polyunsaturated 15:0	0.3538 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3221 g
Fatty acids, total saturated 20:1	0.068 g
Glutamic acid	2.3752 g
Sodium, Na	337.3493 mg
Fatty acids, total saturated 16:1 undifferentiated	1.5762 g
Total lipid (fat)	59.5685 g
Manganese, Mn	0.8022 mg
Fructose	3.0604 g
Proline	0.4997 g
Fatty acids, total saturated 16:0	12.6815 g
Fatty acids, total saturated 8:0	0.0045 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.821 g
Choline, total	320.6886 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.4944 g
Fatty acids, total polyunsaturated 18:1 t	2.7896 g
Sugars, total	5.8751 g
Serine	0.676 g
Fatty acids, total saturated 10:0	0.0227 g
Fatty acids, total saturated 18:0	9.0238 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Vitamin B-6	2.0235 mg
Selenium, Se	66.0654 g
Ash	10.2941 g
Fatty acids, total saturated 18:1 undifferentiated	19.9649 g
Pantothenic acid	3.8267 mg
Phenylalanine	0.6451 g
Copper, Cu	0.8603 mg
Betaine	36.5108 mg
Fatty acids, total trans-polyenoic 15:1	0.0091 g
Thiamin	1.3257 mg
Methionine	0.1348 g
Iron, Fe	11.8641 mg
Carbohydrate, by difference	20.0001 g
Phosphorus, P	949.4698 mg
Folate, total	223.4824 g
Tocopherol, gamma	0.2681 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0045 g
Lycopene	5747.7811 g
Alanine	0.5403 g
Cholesterol	281.2276 mg
Valine	0.6361 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0045 g
Fatty acids, total saturated 18:2 undifferentiated	2.4062 g
Glycine	0.4396 g
Carotene, alpha	225.6222 g
Glucose (dextrose)	2.7924 g
Fatty acids, total saturated 14:0	1.5649 g
Zinc, Zn	22.1217 mg
Isoleucine	0.5533 g
Fatty acids, total saturated 12:0	0.0408 g
Fatty acids, total polyunsaturated	3.3599 g
Fatty acids, total saturated 14:1	0.3357 g
Leucine	0.8889 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.6169 g
Tocotrienol, alpha	0.0223 mg
Vitamin A, IU	1866.3418 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0726 g
Folate, DFE	223.4824 g
Tryptophan	0.1348 g
Vitamin C, total ascorbic acid	137.3628 mg
Phytosterols	15.6372 mg
Fatty acids, total polyunsaturated 18:1 c	17.0007 g
Fatty acids, total saturated 20:0	0.0862 g
Tyrosine	0.4285 g
Vitamin B-12	8.9358 g
Vitamin K (phylloquinone)	22.6372 g
Fatty acids, total saturated	24.4603 g
Histidine	0.3568 g
Fatty acids, total monounsaturated	21.9494 g
Threonine	0.5458 g
Folate, food	223.4824 g
Fatty acids, total polyunsaturated 17:0	0.6668 g
Vitamin E (alpha-tocopherol)	2.7939 mg
Fatty acids, total trans	3.4065 g
Fatty acids, total trans-monoenoic	2.7896 g
Magnesium, Mg	169.8714 mg
Lysine	0.7196 g
Potassium, K	2356.1759 mg
Cystine	0.1525 g
Fluoride, F	5.1379 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cream	0	0	0	0
Avocado	1	0	0	0
Cheddar cheese	1 cup	0	0	0
Tomato	1	40.2099	8.6898	0.4468
Water	0.25 cup	0	0	0
bean	1 can	80	11.3103	1.3793
beef	1 lb	898.114	0	57.7424
pace picante sauce	1 jar	0	0	0
buttermilk baking mix	1 cup	0	0	0