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Mexican Veal with Macaroni Shells Recipe
|Bacon dripping||2 Tablespoon|
|Canned tomatoes||20 Ounce|
|Leftover veal/Pork/lamb||1 Cup (16 tbs)|
|Gravy||1⁄2 Cup (8 tbs)|
|Canned kidney beans||15 Ounce|
|Chili powder||3 Teaspoon|
|Cooked macaroni shells||6 Cup (96 tbs)|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
Calories 483 Calories from Fat 100
% Daily Value*
Total Fat 11 g17.2%
Saturated Fat 4.2 g21.2%
Trans Fat 0 g
Cholesterol 36.1 mg
Sodium 445.6 mg18.6%
Total Carbohydrates 75 g25.2%
Dietary Fiber 8.4 g33.4%
Sugars 5.6 g
Protein 22 g44.7%
Vitamin A 24% Vitamin C 20.3%
Calcium 12.9% Iron 9.4%
*Based on a 2000 Calorie diet
Add celery, tomatoes, meat and gravy.
Cover, and simmer 20 minutes.
Uncover, and add kidney beans and chili powder to taste.
Season withWorcestershire sauce and garlic to suit your taste.
Serve on macaroni shells and sprinkle with cheese.
Note: One bouillon cube or 1 teaspoon beef extract dissolved in 1/2 cup boiling water may be used instead of gravy.