Mexican Dip In Crock Pot (Oamc)

1. Brown ground beef.

2. Combine all ingredients.

3. Place 1/2 in a large freezer bag and freeze.

4. Place other 1/2 in a Crock Pot.

5. Cook on low 3-4 hours.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	107.0773 g
Protein	189.4989 g
Carbohydrates	73.2297 g
Energy	2014.5151 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7978 g
Water	1000.832 g
Aspartic acid	1.8078 g
Calcium, Ca	2695.8615 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0045 g
Lutein + zeaxanthin	323.1988 g
Fiber, total dietary	2.8382 g
Fatty acids, total saturated 22:0	0.0138 g
Carotene, beta	1034.5697 g
Niacin	31.3082 mg
Fatty acids, total saturated 18:4	0.0091 g
Vitamin A, RAE	96.8606 g
Fatty acids, total trans-polyenoic	0.6169 g
Arginine	0.6759 g
Riboflavin	4.3465 mg
Tocopherol, beta	0.0319 mg
Fatty acids, total polyunsaturated 15:0	0.3538 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3249 g
Fatty acids, total saturated 20:1	0.068 g
Glutamic acid	2.3752 g
Sodium, Na	7441.6131 mg
Fatty acids, total saturated 16:1 undifferentiated	1.5764 g
Total lipid (fat)	107.0773 g
Manganese, Mn	0.8077 mg
Fructose	3.2083 g
Proline	0.4997 g
Fatty acids, total saturated 16:0	12.6844 g
Fatty acids, total saturated 8:0	0.0045 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.8245 g
Choline, total	321.1105 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.4944 g
Fatty acids, total polyunsaturated 18:1 t	2.7896 g
Sugars, total	44.1869 g
Serine	0.676 g
Fatty acids, total saturated 10:0	0.0228 g
Fatty acids, total saturated 18:0	9.0247 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Vitamin B-6	2.0471 mg
Selenium, Se	66.0879 g
Ash	39.8504 g
Fatty acids, total saturated 18:1 undifferentiated	19.9663 g
Pantothenic acid	3.8444 mg
Phenylalanine	0.6451 g
Copper, Cu	0.8588 mg
Betaine	36.5108 mg
Fatty acids, total trans-polyenoic 15:1	0.0091 g
Thiamin	1.328 mg
Methionine	0.1348 g
Iron, Fe	12.5054 mg
Carbohydrate, by difference	73.2297 g
Phosphorus, P	5538.4523 mg
Folate, total	225.0012 g
Tocopherol, gamma	0.2709 mg
Fatty acids, total saturated 4:0	0.0002 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0045 g
Lycopene	5747.7811 g
Alanine	0.5403 g
Cholesterol	469.3876 mg
Valine	0.6361 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0045 g
Fatty acids, total saturated 18:2 undifferentiated	2.4097 g
Glycine	0.4396 g
Carotene, alpha	229.391 g
Glucose (dextrose)	2.8756 g
Fatty acids, total saturated 14:0	1.5653 g
Zinc, Zn	33.2848 mg
Isoleucine	0.5533 g
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	0.041 g
Fatty acids, total polyunsaturated	3.3662 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	0.0234 mg
Vitamin A, IU	6326.3393 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0726 g
Folate, DFE	225.0012 g
Tryptophan	0.1348 g
Vitamin C, total ascorbic acid	144.482 mg
Phytosterols	15.6372 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	17.0021 g
Fatty acids, total saturated 20:0	0.0864 g
Tyrosine	0.4285 g
Vitamin B-12	8.9358 g
Vitamin K (phylloquinone)	23.6778 g
Fatty acids, total saturated	56.2735 g
Histidine	0.3568 g
Fatty acids, total monounsaturated	21.951 g
Threonine	0.5458 g
Folate, food	225.0012 g
Fatty acids, total polyunsaturated 17:0	0.6669 g
Cryptoxanthin, beta	5.9062 g
Vitamin E (alpha-tocopherol)	2.9953 mg
Fatty acids, total trans	3.4065 g
Fatty acids, total trans-monoenoic	2.7896 g
Magnesium, Mg	169.5302 mg
Lysine	0.7196 g
Potassium, K	3915.7259 mg
Cystine	0.1525 g
Fluoride, F	5.1379 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Tomato	1 can	40.2099	8.6898	0.4468
jalapeño	1	1.6312	0.3656	0.0208
bean	1 can	80	11.3103	1.3793
beef	1 lb	898.114	0	57.7424
velveeta cheese product	16 ounces	994.56	52.864	47.488