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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, brown and crumble the ground sirloin with the chopped onion until no longer pink; drain excess fat, if desired (there shouldn't be that much if you've used the extra lean ground sirloin). | 2. Return cooked beef/onions to skillet. Add the tomato sauce, water, diced tomatoes, dry macaroni and seasonings. Stir well and bring to a boil. | 3. Reduce heat to medium-low. Cover tightly and simmer for 12-15 minutes (stirring once or twice) or until macaroni is tender. | 4. Add milk and cheese and stir well, until cheese is smooth and melted. | 5. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra sirloin	1	lb	ground lean	403.4667	0.0	89.76	2.2667
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
tomato sauce	16	ounces		512.568	81.6026	26.717	8.8906
water	16	ounces		0.0	0.0	0.0	0.0
tomato green chilies	16	ounces	diced undrained	403.4667	0.0	89.76	2.2667
elbow macaroni	3	cups	uncooked	924.84	188.6976	33.1128	2.6208
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
cumin	1/2 - 1	teaspoon		0.0	0.0	0.0	0.0
cayenne pepper	1/8 - 1/4	teaspoon		0.0	0.0	0.0	0.0
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
cilantro	1	teaspoon	dried	0.0767	0.0122	0.0071	0.0017
milk	1/2	cup		74.42	5.8316	3.843	3.9894
cheddar cheese	2 - 2 1/2	cups	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.