[$2.50 Serving] Chili Macaroni Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
1: Onion, chopped
1: Sweet green pepper, chopped
2: Garlic cloves, minced
1 lbs: Lean ground beef,
19 ounce: Canned kidney beans, drained and rinsed
14 ounce: Canned tomato sauce,
1 tbsp: Chili powder,
1/4 tsp: Pepper,
2 cup: Elbow macaroni,
1/2 cup: Light sour cream, or thick plain yogurt
Directions:
In skillet, heat oil over medium heat; cook onion, green pepper and garlic
for 5 minutes or until softened.
Add beef; cook over medium-high heat, breaking up with spoon, for 5 minutes
or until no longer pink. Spoon off fat.
Add beans, tomato sauce, chili powder and pepper; cook for 3 minutes or
until piping hot.
Meanwhile, in large pot of boiling salted water, cook macaroni for 8-10
minutes or until tender but firm; drain well and return to pot.
Add sauce; toss to coat well. Serve topped with sour cream.
Per serving: about 610 calories, 39 g protein, 17 g fat, 76 g carbohydrate,
very high source fibre, excellent source iron.
4 servings for $9.99CDN [Feb 96]
Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
for 5 minutes or until softened.
Add beef; cook over medium-high heat, breaking up with spoon, for 5 minutes
or until no longer pink. Spoon off fat.
Add beans, tomato sauce, chili powder and pepper; cook for 3 minutes or
until piping hot.
Meanwhile, in large pot of boiling salted water, cook macaroni for 8-10
minutes or until tender but firm; drain well and return to pot.
Add sauce; toss to coat well. Serve topped with sour cream.
Per serving: about 610 calories, 39 g protein, 17 g fat, 76 g carbohydrate,
very high source fibre, excellent source iron.
4 servings for $9.99CDN [Feb 96]
Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
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