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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 water to a large pot, place on stove and turn on high. | 2. Run over to the table and frantically chop up the green and orange peppers into chunks. No need to dice or mince. | 3. When the water boils, add the shell macaroni. | 4. Dump the pasta sauce into a large sauce pan (about 3 quarts). Add maybe 1/4 cup of water to the jar, tightly close the lid, shake and empty rest of sauce into the pan. No waste! Heat on medium. | 5. Drop ground beef into large frying pan on medium heat. | 6. When the ground beef is about half cooked, pour in the peppers. Stir it all together. At this point, you might also drop in salt (I used sea salt - about 1 teaspoon) and onion powder (I added a lot - maybe 1 tablespoon). I didn't have an onion on hand. | 7. When the macaroni is done, add it to the pasta sauce. | 8. When the beef is cooked through and the peppers look a bit limp, drain the grease. (I didn't have the muscles, empty cans or lid for pouring it out, so I just wad up a paper towel, tilt the pan and let the grease collect in the paper towel. It works for me.). | 9. Add the beef and peppers to the pasta sauce and macaroni. Stir it all together, heat through and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasta sauce garden tomato	1	jar		-	-	-	-
sirloin	1	lb	ground	512.2678	0.0	103.7229	7.752000000000001
shell macaroni	8	ounces		201.7333	0.0	44.88	1.1333
green pepper	1			32.8	7.6096	1.4104	0.2788
orange bell pepper	1			201.7333	0.0	44.88	1.1333
salt				-	-	-	-
onion powder				-	-	-	-

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