Nachos Supper

1. Preheat oven to 400 degrees.

2. Cook ground chuck with onion.

3. Spread refried beans in a 2 quart casserole.

4. Top with meat.

5. Top with green chilies.

6. Cover evenly with cheese.

7. Pour taco sauce over all.

8. Bake 20-25 minutes.

9. Garnish with your choice of chopped green onions, olives, avocado dip or sour cream.

10. Serve with tortilla chips.

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Nutrient	Quantity
Total fats	29.4565 g
Protein	113.0836 g
Carbohydrates	50.264 g
Energy	872.6231 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4909 g
Water	956.3423 g
Aspartic acid	11.0669 g
Calcium, Ca	167.0765 mg
Lutein + zeaxanthin	1634.8348 g
Fiber, total dietary	5.2433 g
Carotene, beta	1510.0955 g
Niacin	29.9576 mg
Hydroxyproline	0.4851 g
Vitamin A, RAE	141.7504 g
Arginine	7.4012 g
Riboflavin	1.7877 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0091 g
Fatty acids, total saturated 20:1	0.0272 g
Glutamic acid	17.8891 g
Sodium, Na	1003.8946 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0427 g
Total lipid (fat)	29.4565 g
Manganese, Mn	1.2359 mg
Fructose	1.419 g
Proline	4.6191 g
Fatty acids, total saturated 16:0	6.9253 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.1061 g
Sucrose	1.089 g
Choline, total	355.8066 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0952 g
Fatty acids, total polyunsaturated 18:1 t	1.3419 g
Sugars, total	22.1333 g
Serine	4.5836 g
Fatty acids, total saturated 18:0	3.8983 g
Fatty acids, total saturated 20:4 undifferentiated	0.1904 g
Vitamin B-6	2.9229 mg
Selenium, Se	119.8365 g
Ash	10.9376 g
Vitamin D	18.1334 IU
Fatty acids, total saturated 18:1 undifferentiated	12.9488 g
Pantothenic acid	4.665 mg
Phenylalanine	4.4872 g
Copper, Cu	1.2264 mg
Betaine	78.9902 mg
Thiamin	1.6364 mg
Retinol	9.0667 g
Methionine	2.9701 g
Iron, Fe	15.7722 mg
Carbohydrate, by difference	50.264 g
Phosphorus, P	1153.1527 mg
Folate, total	248.9827 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0045 g
Alanine	6.2227 g
Cholesterol	299.2007 mg
Valine	5.237 g
Fatty acids, total saturated 18:2 undifferentiated	1.7447 g
Glycine	4.857 g
Carotene, alpha	51.7241 g
Glucose (dextrose)	2.167 g
Fatty acids, total saturated 14:0	0.7773 g
Zinc, Zn	37.2798 mg
Isoleucine	4.868 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	0.9656 g
Fatty acids, total polyunsaturated	2.4305 g
Fatty acids, total saturated 14:1	0.1768 g
Fatty acids, total polyunsaturated 17:1	0.2811 g
Leucine	9.0255 g
Tocotrienol, alpha	0.044 mg
Vitamin A, IU	2690.8749 IU
Folate, DFE	248.9827 g
Tryptophan	1.2924 g
Vitamin C, total ascorbic acid	660.2509 mg
Phytosterols	16.5 mg
Fatty acids, total polyunsaturated 18:1 c	11.4648 g
Tyrosine	3.9026 g
Vitamin B-12	14.0987 g
Vitamin K (phylloquinone)	39.3989 g
Fatty acids, total saturated	11.988 g
Histidine	3.5928 g
Fatty acids, total monounsaturated	14.472 g
Threonine	5.0134 g
Folate, food	248.9827 g
Fatty acids, total polyunsaturated 17:0	0.3445 g
Vitamin D (D2 + D3)	0.4533 g
Fatty acids, total polyunsaturated 24:0	0.0363 g
Cryptoxanthin, beta	112.4438 g
Vitamin D3 (cholecalciferol)	0.4533 g
Vitamin E (alpha-tocopherol)	2.3897 mg
Fatty acids, total trans	1.3419 g
Fatty acids, total trans-monoenoic	1.3419 g
Magnesium, Mg	224.8865 mg
Lysine	9.5202 g
Potassium, K	3113.8836 mg
Cystine	1.2423 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1	44	10.274	0.11
Cheddar cheese	3 cups	0	0	0
Green Chilies	1 can	89.955	21.2744	0.4498
bean	1 can	80	11.3103	1.3793
chuck	1 lb	634.6681	1.4053	27.5174
taco sauce	0.75 cup	24	6	0