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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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