| Spanish Macaroni |
| Number of Servings |
6 |
|
Serving Size |
1 cup |
| Preparation Time |
30 minutes |
|
Cooking Time |
NA |
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| Quantities |
Ingredients |
| 1/2 pound | ground beef |
| 1/2 | green pepper, chopped |
| 1/2 cup | onion, chopped |
| 1 1/2 cups | water |
| 1 (8 ounces) can | tomato sauce |
| 1 (15 ounces) can | tomatoes |
| 1 tablespoon | chili powder |
| 1 1/2 cups | macaroni (uncooked) |
|
| Equipment |
Instructions |
- sharp knife
- cutting board
- measuring cup
- measuring spoon
- large frying pan
- mixing spoon
- can opener
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- Brown ground beef in large frying until cooked. After meat is cooked, drain off fat.
- Add green pepper and onion. Cook until vegetables are tender.
- Stir in remaining ingredients except macaroni and bring mixture to a boil.
- Stir macaroni into meat mixture and reduce heat to low. Cover and cook until macaroni is tender, 10-15 minutes. Add more water if needed.
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| NOTES: Variations: To make a one-dish dinner, add frozen vegetables such as mixed vegetables , broccoli, corn or kidney beans in step Cook until vegetables are tender.The nutrient analysis was based on using medium fat ground beef; the calories and fat would be lower of lean ground beef or ground turkey was used. |
| Nutrition Information |
| Calories |
220 |
| Total Fat |
7g |
| Saturated Fat |
2.5g |
| Protein |
12g |
| Carbohydrates |
27g |
| Fiber |
2g |
| Sugar |
4g |
| Vitamin A |
20% |
| Vitamin C |
35% |
| Calcium |
4% |
| Iron |
10% |
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