Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
  • Calories 422.0
  • Total Fat 11.5 g
  • Saturated Fat 6.5 g
  • Polyunsaturated Fat 0.8 g
  • Monounsaturated Fat 3.3 g
  • Cholesterol 62.2 mg
  • Sodium 2,372.0 mg
  • Potassium 679.8 mg
  • Total Carbohydrate 50.0 g
  • Dietary Fiber 11.3 g
  • Sugars 6.3 g
  • Protein 31.4 g
  • Vitamin A 27.6 %
  • Vitamin B-12 29.4 %
  • Vitamin B-6 30.0 %
  • Vitamin C 36.1 %
  • Vitamin D 0.8 %
  • Vitamin E 1.7 %
  • Calcium 30.4 %
  • Copper 11.0 %
  • Folate 13.7 %
  • Iron 27.2 %
  • Magnesium 15.4 %
  • Manganese 17.8 %
  • Niacin 10.1 %
  • Pantothenic Acid 9.9 %
  • Phosphorus 40.3 %
  • Riboflavin 26.4 %
  • Selenium 40.9 %
  • Thiamin 15.7 %
  • Zinc 16.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in La Bamba Casserole

View the full La Bamba Casserole Recipe & Instructions
TAGS:  Poultry |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of La Bamba Casserole

121 calories of Old el Paso Refried Beans - Fat Free, (0.67 cup)

114 calories of Cheddar Cheese, (0.25 cup, shredded)

79 calories of Turkey breast, sliced, oven roasted, luncheon meat, (2.67 ounce(s))

53 calories of Yellow Sweet Corn, Frozen, (0.33 cup kernels)

15 calories of Tomatoes, red, ripe, canned, with green chilies, (0.42 cup)

10 calories of Onions, raw, (0.17 cup, chopped)

6 calories of Red Ripe Tomatoes, (0.17 cup, chopped or sliced)

3 calories of Green Chiles (Whole), (0.88 oz)

3 calories of Chili powder, (0.33 tsp)

3 calories of Scallions, raw, (0.08 cup, chopped)

1 calories of Garlic, (0.33 clove)

1 calories of Cumin seed, (0.08 tsp)

0 calories of Salt, (0.04 tsp)

Nutrition & Calorie Comments  

I've made this recipe from cooking light many times (they state slightly diff nutritionals for the recipe, like 902mg of sodium per serving) and everyone always LOVES it. I've even forgotten to add the corn before and it's still great served with corn as a side! Yum! Submitted by:

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This sounds really good, I would add more kick with jalapenos, though, but the high sodium worries me. I will try it. Submitted by:

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This looks great. I'm thinking that a can of black or pinto beans, rinsed of salt and then mashed might make a lower-sodium rendition. Submitted by:

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This recipe has more sodium that the daily RDA, which is 2,300 mg. There must be a way to reduce the sodium. Submitted by:

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TOO MUCH SODIUM!!! Submitted by:

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Way to much sodium, my doctor would have a fit. Submitted by:

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I haven't made this exact recipe yet, but do a similar version. I use low-soduim kidney beans (S&W does low-sodium versions of several beans) and mash them up while cooking with a little of the juice from the can for my refried beans. I'll have to try this version, though...sounds really tasty! Submitted by:

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Hi MonicasMom, The recipe info here shows that the author entered turkey breast meat, at 4,604.0 mg sodium per lb, instead of entering 93% lean ground turkey, at 340 mg sodium per lb. You'd be using ground turkey, not deli sandwich slices- so the sodium wouldn't be a problem. Submitted by:

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That's a whopping amount of sodium!! Any ideas on how to reduce this??? Submitted by:

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I really liked this a lot, I used no-fat cheese so it really didn't melt that much, but it was still a very good recipe. Submitted by:

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I think this recipe could be made healthier by using low fat shredded cheddar cheese Submitted by:

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Our family loves this recipe. I hadn't made it in a while then discovered it again on Spark. Last time I left out the canned tomatoes and used a small can of enchilada sauce instead. Also used low-fat cheese. Be sure to put it on towards the end of cooking so it doesn't get too brown. -Tami- Submitted by:

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