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Cactus Casserole

yield: 9 total time: 105 minutes
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Ingredients

  • 2 dried ancho chiles seeds and stems removed
  • 3/4 pound cactus paddles or one 15 ounce jar of cactus paddles
  • 1 tablespoon canola oil
  • 1/2 yellow onion medium, diced
  • 3 cloves garlic minced
  • 2 cups sour cream
  • 1 teaspoon ground cumin
  • 1/2 teaspoon oregano ground
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon cayenne
  • 3 cups cooked rice
  • 1 pound jack cheese Monterrey, shredded
  • salt to taste

Nutrition

  • Calories : 330 calories
  • Carbohydrate : 8 grams
  • Cholesterol : 70 milligrams
  • Fat : 28 grams
  • Fiber : 2 grams
  • Protein : 14 grams
  • SaturatedFat : 16 grams
  • Sodium : 400 milligrams
  • Sugar : 3 grams
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