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Chicken- Taco Bake

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Recipe

 

Yield

8 servings

Prep

15 min

Cook

45 min

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 cups rice
cooked
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2 cups turkey
or chicken, cooked, shredded
* Camera
8 ounces tomato sauce
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1 envelope taco seasoning mix
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8 ounces refried beans
1 can
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1 cup cheese
grated
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Ingredients

Amount Measure Ingredient Features
473 ml rice
cooked
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473 ml turkey
or chicken, cooked, shredded
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231.2 ml/g tomato sauce
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1 envelope taco seasoning mix
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231.2 ml/g refried beans
1 can
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237 ml cheese
grated
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Directions

Layer in a 9 x 13 baking dish the cooked rice.

In another bowl, mix taco seasoning and tomato sauce.

Add shredded chicken and coat it well with tomato mixture.

Layer this chicken mixture on the rice in pan.

Frost the chicken layer with the refried beans.

It may take up to 2 cans for that, especially if you want a good thick layer.

Top off with grated cheese.

When ready to bake, thaw and bake uncovered for 30 to 45 minutes or until hot all the way through and the cheese is nice and bubbly.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 53118% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 372mg 16%
Total Carbohydrate 29g 29%
Dietary Fiber 5g 22%
Sugars g
Protein 36g
Vitamin A 10% Vitamin C 19%
Calcium 26% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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