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Rotel Beef Pasta With Parmigiano-Reggiano

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)178.784
Energy (kCal)1323.7311
Carbohydrates (g)4.8565
Total fats (g)60.2906
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brown ground beef in large skillet over medium-high heat. | 2. Add minced garlic and continue to cook for 3 or 4 minutes. | 3. Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions. | 4. Add Rotel and tomato sauce to beef and garlic. | 5. Add garlic salt, black pepper, onion powder and chili powder. Simmer on medium-low for 10 minutes. | 6. Combine beef mixture with pasta and top with freshly grated parmigiano-reggiano. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corkscrew macaroni 1 lb 403.4676 0.0 89.7602 2.2667
    beef 1 lb ground 898.1139999999999 0.0 88.0877 57.7424
    garlic salt 1 tablespoon 403.4676 0.0 89.7602 2.2667
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    onion powder 1/4 teaspoon 2.046 0.4747 0.0625 0.0062
    chili powder 1/2 teaspoon 3.807 0.6709999999999999 0.1817 0.1928
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    tomato sauce 1 can - - - -
    rotel 1 can 403.4676 0.0 89.7602 2.2667
    parmigiano reggiano cheese 1/4 cup 403.4676 0.0 89.7602 2.2667

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



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