Ingredients:
- 2 -3 stalks celery
- to taste hot chili pepper
- to taste chicken broth , as needed
- to taste parmesan cheese
Directions:
- Saute meat and drain; add onions, garlic, bell peppers and celery (after chopping fine in food processor).
- Cook until cooked down. Season to taste with salt and pepper.
- Add chili mix, tomato sauce, hot pepper (chopped) and corn with juice. Mix well (if a little too thick, add chicken broth until desired consistency). Simmer for about 15 minutes.
- Spray pan (sheet cake size) with Pam and pour mixture in it. Top with Jiffy mix and can milk mixture. (Fix only when ready for this step. Mix box with 1 cup milk and spread on top of mixture.)
- Top with Cheddar cheese and sprinkle Parmesan cheese on top.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 7645.94 Kcal (32012 kJ) | ||
| Calories from fat | 4477.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 497.5g | 765% | |
|---|---|---|---|
| Cholesterol | 879.42mg | 293% | |
| Sodium | 8660.39mg | 361% | |
| Potassium | 5374.67mg | 114% | |
| Total Carbs | 545.29g | 182% | |
| Sugars | 144.51g | 578% | |
| Dietary Fiber | 32.29g | 129% | |
| Protein | 215.34g | 431% | |
| Vitamin C | 236.4mg | 394% | |
| Vitamin A | 4.7mg | 158% | |
| Iron | 109.6mg | 609% | |
| Calcium | 3045.7mg | 305% | |
| Amount Per 100 g | |||
| Calories | 281.97 Kcal (1181 kJ) | ||
| Calories from fat | 165.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.35g | 765% | |
|---|---|---|---|
| Cholesterol | 32.43mg | 293% | |
| Sodium | 319.38mg | 361% | |
| Potassium | 198.21mg | 114% | |
| Total Carbs | 20.11g | 182% | |
| Sugars | 5.33g | 578% | |
| Dietary Fiber | 1.19g | 129% | |
| Protein | 7.94g | 431% | |
| Vitamin C | 8.7mg | 394% | |
| Vitamin A | 0.2mg | 158% | |
| Iron | 4mg | 609% | |
| Calcium | 112.3mg | 305% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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