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Chili Mostaccioli Recipe
|Ground beef||1 1⁄2 Pound|
|Garlic||1 Clove (5 gm), minced|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Condensed chili beef soup||10 1⁄2 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄4 Pound, sliced|
|Mostaccioli||12 Ounce (Uncooked, 4 Cups)|
|Grated romano cheese/Grated cheddar cheese||3⁄4 Cup (12 tbs)|
Calories 891 Calories from Fat 507
% Daily Value*
Total Fat 57 g87.2%
Saturated Fat 25.4 g126.9%
Trans Fat 0 g
Cholesterol 153.3 mg
Sodium 902.5 mg37.6%
Total Carbohydrates 58 g19.4%
Dietary Fiber 3.5 g14.1%
Sugars 4.7 g
Protein 38 g76.9%
Vitamin A 16.9% Vitamin C 3.8%
Calcium 17.9% Iron 17.4%
*Based on a 2000 Calorie diet
Shape into 6 patties.
Saute garlic and onion in 4 tablespoons butter or margarine until onion is tender, but not brown.
Remove onion and garlic; set aside.
Brown patties on both sides in the same pan.
Remove patties; drain off excess fat.
Add soup, water and sauteed garlic and onion mixture to pan; blend thoroughly.
Place patties in mixture and simmer, covered, until they are done to your taste.
Meanwhile, saute mushrooms in remaining 2 tablespoons butter or margarine 5 minutes.
Add to sauce.
Cook mostaccioli according to package directions; drain.
Place on platter.
Arrange patties like wheel spokes on top and cover with sauce.
Sprinkle cheese on top.