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    You are in: Home / Recipes / Upside Down Nacho Bake Recipe
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    Upside Down Nacho Bake

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on November 01, 2010

      I love one dish meals that are also easy to make. I used black beans that I cooked up from Prepared Black Turtle Beans, that you could freeze after you made them. They worked great in this recipe. This recipe will be made again. Thank you for posting. Made for Healthy Choices ABC Tag Game 2010

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    • on September 20, 2010

      We enjoyed this. I used kidney beans instead of black beans since that is what I had on hand. I had to use a 14 oz can of diced tomatoes with basil and oregano, but don't think that affected the outcome. I divided the mixture into 2 dishes and froze one, leaving the tortillas and cheese off until baking time. I'll try to remember to update the review after using the frozen portion. Thanks for sharing!

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    • on February 15, 2010

      This was a hit with my kids and my husband and bookmarked for a repeat. I like it, that you can prep it and let it finish in the oven and usually, I have the ingredients at home, so we will make it often, it is so easy, that even my kids can assemble it. Thanks

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    Nutritional Facts for Upside Down Nacho Bake

    Serving Size: 1 (365 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 479.2
     
    Calories from Fat 176
    36%
    Total Fat 19.6 g
    30%
    Saturated Fat 9.3 g
    46%
    Cholesterol 95.9 mg
    31%
    Sodium 1105.1 mg
    46%
    Total Carbohydrate 42.2 g
    14%
    Dietary Fiber 10.3 g
    41%
    Sugars 11.9 g
    47%
    Protein 37.0 g
    74%

    The following items or measurements are not included:

    tortillas

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