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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add the ground beef back to the skillet used for browning. Mix in the remaining ingredients in the "Meat and Seasoning" grouping. Heat on medium low until almost all of the liquid has been reabsorbed by the meat. Remove the meat to a large mixing bowl. Use the same skillet to prepare the mushrooms and onions. | 2. In the skillet from the meat, brown the onion until it's translucent. Add the mushrooms and 2 cups of water. Cook covered on medium high until the water has dissipated somewhat. When you stir the mushrooms you should be able to see the pan bottom. Add the remaining 2 cups of water and cook down again. While mushrooms are in initial stage of cooking move on to the next steps. | 3. Bring to boil 4 quarts water. Add pasta. | 4. Set broccoli in a deep ceramic or glass bowl with room on top for a collendar or sieve. When pasta has finished cooking, pour the pasta into the collendar. The hot water will cook the broccoli perfectly. Remove the pasta and collendar. Add pasta to mixing bowl with meat. | 5. Let the broccoli sit in the hot water for 5 - 7 minutes, depending on how well cooked you like your broccoli. Use a glass or ceramic bowl because it holds the heat longer than a metal or plastic bowl. Drain broccoli and use collendar again for next step. Add broccoli to mixing bowl. | 6. Set the diced tomatoes to drain. Reserve the juices for another use. After fully drained remove tomatoes to bowl with meat. | 7. Brown the minced garlic in the butter. Whisk the flour into the evaporated milk. When the garlic begins to brown whisk the milk and flour mixture into the butter and garlic. Bring to a light boil. | 8. Add the fresh skim milk and whisk again. Bring back to a light boil. Add cream cheese and stir until melted. Reduce heat to medium low. Add the Parmesan cheese and stir until melted. Add seasonings and stir well. Add shredded cheddar and stir until combined. Let sit to melt the cheese. | 9. Add the cooked mushrooms and onion mixture to the mixing bowl. Pour the sauce over all. Carefully using a silicone spoonula scrape down the sides of the bowl and fold ingredients to coat. Take care not to break the pasta apart. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	2	lb	ground browned drained lean	1060.8024	0.0	209.1685	24.3894
mexican chili powder	1	tablespoon		403.4667	0.0	89.76	2.2667
garlic powder	2	teaspoons		20.522	4.5093	1.0261	0.0453
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
cayenne pepper	1/2	teaspoon	ground	2.862	0.5097	0.1081	0.1554
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	3/4	cup		0.0	0.0	0.0	0.0
brown button mushroom	16	ounces		403.4667	0.0	89.76	2.2667
onion	6	ounces	diced	68.0388	15.8871	1.8711	0.1701
water	4	cups	divided	0.0	0.0	0.0	0.0
pasta	8	ounces	used	156.4892	22.6796	3.4927	5.239
water	4	quarts		0.0	0.0	0.0	0.0
broccoli floret	8	ounces		403.4667	0.0	89.76	2.2667
tomato	28	ounces	diced canned	182.5707	40.4831	9.5254	1.5876
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
garlic clove	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
milk	6	ounces	evaporated skim	552.0	13.296	5.496	57.216
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
milk	1	cup	skim	552.0	13.296	5.496	57.216
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
cream cheese	4	ounces	cubed reduced fat	334.53	3.969	8.0514	32.4324
sharp cheddar cheese	8	ounces	shredded	929.8634	4.8308	54.998000000000005	76.7024
basil	1	tablespoon		0.6095	0.0702	0.0835	0.017
cilantro	1	tablespoon		0.23	0.0367	0.0213	0.0052
oregano	1	tablespoon		1.325	0.3446	0.045	0.0214
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075

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