Mexican Border Casserole
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
86Calories
3 gProtein
15 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein2.9 g
Carbohydrates15 g
Fiber2.6 g
Sugars7.6 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium244 mg
Calcium2.9 mg
Iron0.4 mg
Magnesium27 mg
Phosphorus77 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate1.7 mcg
Choline0.8 mg
Caffeine0 mg
Water85 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.