Mexi Beef
Chili Mac
- 1 pound ground beef
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1 clove garlic, minced
1 (14 1/2-ounce) can Mexican-style diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3/4 cup uncooked elbow macaroni
3/4 cup water
2 teaspoons Spicy Seasoning Mix (recipe follows)
1/2 teaspoon salt
- Brown ground beef with
bell pepper, onion and garlic in 3-quart saucepan over medium
heat 8 to 10 minutes or until beef is not pink, breaking beef
up into 3/4-inch crumbles. Pour off drippings.
- Stir in remaining ingredients;
bring to a boil. Reduce heat; cover tightly and simmer 15 minutes.
Remove from heat; let stand 5 minutes.
Makes 4 servings.
Spicy Seasoning Mix:
3 tablespoons chili powder
2 teaspoons ground cumin
1-1/2 teaspoons garlic powder
3/4 teaspoon dried oregano
1/2 teaspoon ground red pepper
- Comgine all ingredients
and store in airtight container. Shake before using.
Makes 1/4 cup.
Nutritional Information
Per Serving: 298 calories; 26 g protein; 28 g carbohydrate; 10
g fat; 605 mg sodium; 70 mg cholesterol; 6.4 mg niacin; 0.5 mg
vitamin B6; 2.4 mcg vitamin B12; 4.3 mg iron; 5.8 mg zinc.
Recipe and photograph provided
courtesy of the Beef Industry Council.
