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Chili Mostaccioli

21st.Century.Chef's picture
Ingredients
  Ground beef 1 1⁄2 Pound
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Chopped onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 6 Tablespoon
  Condensed chili beef soup 10 1⁄2 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Mushrooms 1⁄4 Pound, sliced
  Mostaccioli 12 Ounce (Uncooked, 4 Cups)
  Grated romano cheese/Grated cheddar cheese 3⁄4 Cup (12 tbs)
Directions

Season meat with salt and pepper.
Shape into 6 patties.
Saute garlic and onion in 4 tablespoons butter or margarine until onion is tender, but not brown.
Remove onion and garlic; set aside.
Brown patties on both sides in the same pan.
Remove patties; drain off excess fat.
Add soup, water and sauteed garlic and onion mixture to pan; blend thoroughly.
Place patties in mixture and simmer, covered, until they are done to your taste.
Meanwhile, saute mushrooms in remaining 2 tablespoons butter or margarine 5 minutes.
Add to sauce.
Cook mostaccioli according to package directions; drain.
Place on platter.
Arrange patties like wheel spokes on top and cover with sauce.
Sprinkle cheese on top.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Servings: 
5

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