Nutrition Facts

Serving Size 291 g

(Approx. 5 Servings)

Amount Per Serving

Calories	480	Calories From Fat	300

% Daily Value*

Total Fat 33 g	51%

Saturated Fat 16 g	80%

Trans Fat 0.0 g

Cholesterol 80 mg	27%

Sodium 1110 mg	46%

Total Carbohydrate 31 g	10%

Dietary Fiber 1 g	4%

Sugars 11 g

Protein	17 g

Vitamin A 30%	•	Iron 6%

Vitamin C 60%	•	Calcium 35%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Texas Ranch Chicken Casserole

Prep Time

10 minutes

Cook Time

40 minutes

Total Time

50 minutes

Serves

5 People

Ingredients

Recipe makes 5 Servings

1 H-E-B Meal Simple Texas Ranch Casserole Kit

1 Tbsp H-E-B Select Ingredients Extra Virgin Olive Oil

3 Tbsp H-E-B Select Ingredients Sweet Cream Salted Butter

2 cup(s) H-E-B Select Ingredients Whole Milk

1 cup(s) tortilla chips

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Instructions

Preheat oven to 450ºF and line a small baking pan with foil. Coat tomatoes and jalapeño with 1 tablespoon of olive oil and roast 15 minutes. Coat a casserole dish with non-stick cooking spray; set aside.

Add butter to a large soup pot over medium heat and melt. Add onions, garlic, bell peppers and mushrooms. Stir-fry the vegetables 10 to 15 minutes or until tender. Sprinkle spice packet over vegetables and stir well.

Reduce heat, add 2 cups milk and grated cheese; stir until cheese melts. Add fajita meat and stir.

Peel roasted tomatoes and jalapeño pepper, chop and add to pan (about 1/4 jalapeño gives a mild spice level.)

Break tortilla chips into bite size pieces and place in prepared baking dish. Pour vegetable mixture over chips and using a knife, poke holes in casserole to allow liquid to absorb into chips. Bake 20 minutes or until browned and heated through.