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8Ingredients
75Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 russet potatoes (about 1 lb. each $3.48)
- 2 tsp. vegetable oil ($0.02)
- 1 cup frozen corn kernels (thawed $0.37)
- 1/2 red enchilada sauce (recipe, * $0.40)
- 4 oz. cheddar cheese (shredded, about 1 cup $1.22)
- 15 oz. black beans ($0.72)
- 3 green onions ($0.32)
- 3 jalapeños (pickled or fresh $0.31)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories440Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat6g30% |
Trans Fat0g |
Cholesterol30mg10% |
Sodium600mg25% |
Potassium1370mg39% |
Protein19g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate65g22% |
Dietary Fiber11g44% |
Sugars4g |
Vitamin A10% |
Vitamin C40% |
Calcium30% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Arienne 5 years ago
I made mine with smashed tater tots, subbed out homemade sour cream nacho cheese sauce, seasoned ground turkey, canned corn, and salsa for the cheese, protein, corn and sauce. I also only used about half of the jalapeno and they were still quite hot.
Laura Van Horn 9 years ago
I didn't have russet potatoes on hand, but did have some yukon's, so i substituted with the yukon's. I would not recommend that sub to others. The yukon's don't hold up as well as russets and ended up as more of an ugly but tasty mashed potato blob than the pretty potato nachos in the picture.