Mexican Border Casserole

Name: Mexican Border Casserole
Ingredients: % chopped Green Pepper; 1 Can Beans; 1 Onion, chopped; 1 can Corn; 1 can Chili Con Carne; Grated Cheese

From Our favorite recipes (Wilshire Ward LDS, 1957), 1957

Makes 9 or 10 servings.

Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

693Calories

42 gProtein

51 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories693 kcal

Protein42 g

Carbohydrates51 g

Fiber7.4 g

Sugars7.6 g

Total Fat36 g

Saturated Fat19 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol106 mg

Sodium2146 mg

Potassium1020 mg

Calcium1120 mg

Iron1.9 mg

Magnesium100 mg

Phosphorus919 mg

Zinc6.2 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C229 mg

Vitamin A282 mcg

Vitamin E0.6 mg

Vitamin K4.5 mcg

Vitamin B60.9 mg

Vitamin B121.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)3.4 mg

Folate84 mcg

Choline18 mg

Caffeine0 mg

Water462 g

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 39. The excerpt below is the record exactly as published.

MEXICAN BORDER CASSEROLE % chopped Green Pepper 1 Can Beans 1 Onion, chopped 1 can Corn 1 can Chili Con Carne Grated Cheese

Cook this with the app: pantry check, scaling, and the assistant.