Tex Mex Pasta Recipe Video
Ingredients
| For the beef | ||
| Ground beef | 2 Pound | |
| Onion powder | 1 Teaspoon | |
| Garlic powder | 1 Teaspoon | |
| Chilli powder | 1 Teaspoon | |
| Salt | 1 Pinch | |
| Pepper | 1 Pinch | |
| For the sauce | ||
| Tomato and green chilli sauce | 1 1⁄2 Cup (24 tbs) (Rotell) | |
| Beef broth | 14 Ounce | |
| Tomato sauce | 14 Ounce | |
| Elbow macaroni | 12 Ounce | |
| Mozzarella cheese | 2 Tablespoon, shredded | |
Nutrition Facts
Serving size
Calories 744 Calories from Fat 385
% Daily Value*
Total Fat 43 g65.7%
Saturated Fat 15.5 g77.3%
Trans Fat 0 g
Cholesterol 110.6 mg36.9%
Sodium 420.2 mg17.5%
Total Carbohydrates 55 g18.3%
Dietary Fiber 4.3 g17.2%
Sugars 9.2 g
Protein 36 g72.3%
Vitamin A 19% Vitamin C 28.9%
Calcium 5.3% Iron 20%
*Based on a 2000 Calorie diet
Directions
1. In a skillet on medium high, stir fry the ground beef for 8-10 minutes or until it is nicely browned. Season it with onion, chilli, garlic powder, salt and pepper. Mix well and keep aside.
MAKING
2. In a slow cooker, add the seasoned ground beef, tomato and green chili sauce, beef broth and tomato sauce. Stir well.
3. Cover the contents with a lid and start the slow cooker and cook it on HIGH for 2 1/2 hours or until the meat is completely cooked.
4. Once done, let it sit in the slow cooker until the elbow macaroni is boiled and drained well. Add the drained elbow macaroni to the ground beef mixture, mix well and serve.
SERVING
6. Serve the Tex Mex pasta in a bowl, garnished with shredded mozzarella cheese.
Chef
