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Mexican Veal with Macaroni Shells

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Ingredients
  Onions 2
  Bacon dripping 2 Tablespoon
  Celery stalks 2
  Canned tomatoes 20 Ounce
  Leftover veal/Pork/lamb 1 Cup (16 tbs)
  Gravy 1⁄2 Cup (8 tbs)
  Canned kidney beans 15 Ounce
  Chili powder 3 Teaspoon
  Cooked macaroni shells 6 Cup (96 tbs)
  Grated cheddar cheese 1⁄2 Cup (8 tbs)
Directions

Saute onions in bacon drippings until tender.
Add celery, tomatoes, meat and gravy.
Cover, and simmer 20 minutes.
Uncover, and add kidney beans and chili powder to taste.
Season withWorcestershire sauce and garlic to suit your taste.
Serve on macaroni shells and sprinkle with cheese.
Note: One bouillon cube or 1 teaspoon beef extract dissolved in 1/2 cup boiling water may be used instead of gravy.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party
Servings: 
8

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 483 Calories from Fat 100

% Daily Value*

Total Fat 11 g17.2%

Saturated Fat 4.2 g21.2%

Trans Fat 0 g

Cholesterol 36.1 mg12%

Sodium 445.6 mg18.6%

Total Carbohydrates 75 g25.2%

Dietary Fiber 8.4 g33.4%

Sugars 5.6 g

Protein 22 g44.7%

Vitamin A 24% Vitamin C 20.3%

Calcium 12.9% Iron 9.4%

*Based on a 2000 Calorie diet

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Mexican Veal With Macaroni Shells Recipe