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Nutrition Facts
Serving Size 433 g
(Approx. 6 Servings)
Amount Per Serving
Calories 890 Calories From Fat 490
% Daily Value*
Total Fat 55 g 85%
Saturated Fat 18 g 90%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 880 mg 37%
Total Carbohydrate 66 g 22%
Dietary Fiber 10 g 40%
Sugars 8 g
Protein 28 g
Vitamin A 25% Iron 25%
Vitamin C 20% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Texas Chili & Frito Pie
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Lb H-E-B Link Jalapeno Sausage
12 Oz H-E-B Corn Chips, crushed
30 Oz no salt pinto beans, rinsed and drained
1 1/2 cup(s) Cacique Crema Mexicana Agria (Mexican Sour Cream)
2 cup(s) Cookwell & Company Texas Two-Step Chili (add cooked ground beef, if desired)
1 cup(s) shredded Mexican 4 cheese blend
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Instructions

1
Heat oven to 375°F.
2
Spray a 9 x 13-inch baking dish with non-stick spray; place sausage in dish.
3
Briefly heat sausage in oven, then slice thin.
4
Layer corn chips evenly over bottom of same baking dish.
5
Next, layer pinto beans, sausage, sour cream and chili mix; top casserole with shredded cheese.
6
Bake uncovered, 15-20 minutes, or until hot and bubbly. Let stand 5 minutes and serve.

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