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    You are in: Home / Mexican / Pinto-Cheese Casserole Recipe
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    Pinto-Cheese Casserole

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on May 22, 2009

      Pretty tasty. Made for a nice, fairly quick meal. I do admit that I used medium grain white rice instead of brown and used only 2 egg whites. The recipe has both 1 and 1 1/2 tsp chili powder listed, so I used the 1 1/2 which worked pretty well. I also added in some chopped pickled jalapeno for extra heat. Overall, good recipe! Thanks for posting!

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    • on May 11, 2009

      Delicious! I LOVE brown rice and I've been trying to convert the hubby from white rice. This was delicious. I used Unfried Refried Beans for the beans and omitted the egg whites. Thanks will def make again. Made for ZWT 5:)

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    • on August 01, 2009

      Yum! This was very good and easy. My favorite part of a Mexican meal is the rice & beans. I cook lots of brown rice at one time and freeze it in 1 cup bags. Doing that makes this recipe that much easier. Thanks for posting.

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    • on August 12, 2012

      Very Good. Easy to make. Nice amount of flavor of the spices throughout the casserole. Thank You. Made for ZWT8.

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    Nutritional Facts for Pinto-Cheese Casserole

    Serving Size: 1 (287 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 397.0
     
    Calories from Fat 100
    25%
    Total Fat 11.2 g
    17%
    Saturated Fat 6.3 g
    31%
    Cholesterol 30.5 mg
    10%
    Sodium 419.9 mg
    17%
    Total Carbohydrate 51.3 g
    17%
    Dietary Fiber 12.1 g
    48%
    Sugars 0.8 g
    3%
    Protein 23.7 g
    47%

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