Mexican Macaroli
Ingredients
- 3 Tbsp. corn oil ⓘ
- 1 lb. boneless beef round, diced ⓘ
- 1 c. chopped onion ⓘ
- 1 clove garlic, minced or pressed ⓘ
- 1 1/2 c. beef broth ⓘ
- 1 (8 oz.) can tomato sauce ⓘ
- 1 tsp. chili powder ⓘ
- 1/2 tsp. dried oregano leaves ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 6 oz. cooked macaroli, drained ⓘ
- 1 (12 oz.) can corn with red and green peppers, drained ⓘ
- 1 medium tomato, chopped ⓘ
- 2 Tbsp. chopped green chilies ⓘ
- Cheddar cheese (optional) ⓘ
- green onion (optional) ⓘ
Instructions
- In 5-quart Dutch oven, heat corn oil over medium heat.
- Add meat, half at a time.
- Stirring constantly, cook 5 to 7 minutes or until well browned.
- Remove meat.
- Add onion and garlic.
- Stirring constantly, cook 1 minute or until crisp-tender.
- Add beef broth, stirring to loosen browned bits.
- Stir in meat, tomato sauce, chili powder, oregano, salt and pepper.
- Reduce heat.
- Cover and simmer, stirring occasionally, 20 to 25 minutes or until meat is tender and sauce is slightly thickened.
Nutrition & Diet Analysis (per serving)
695
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).