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Ingredientes
- 2 tbsp. salad oil
- 1 1/2 pound lean chuck beef
- 2 lg. onions, minced
- 2 cloves garlic, chopped
- 2 cans tomatoes (14 ounce.)
- 1 can beef broth (14 1/2 ounce.)
- 1 c. water
- 3/4 teaspoon thyme
- 3/4 teaspoon marjoram leaves
- 2 c. celery (1" long pcs)
- 2 c. carrots (1/2" thick)
- 1/2 c. diced red & green peppers
- 1/2 c. minced parsley
- 1/4 c. green chili salsa
- 1/2 c. elbow macaroni
- 2 med. ears of corn, husked & broken into 1 1/2" pcs
Direcciones
- Brown meat in oil in 5 or possibly 6 qt pot. Add in onions and garlic; stir till limp. Add in tomatoes (break with spoon). Add in liquids and spices. Bring to a boil. Cover and simmer till meat is very tender. Approximately 2 hrs. Stir in celery and other vegetables and continue to simmer for 15 min. Stir in salsa, macaroni and corn. Cook till carrots and macaroni are tender (about 10 min). Salt and pepper optional.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 8 servings | |
| Calories 293 | |
| Calories from Fat 112 | 38% |
| Total Fat 12.55g | 16% |
| Saturated Fat 3.57g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 387mg | 16% |
| Potassium 637mg | 18% |
| Total Carbs 22.1g | 6% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.27g | 4% |
| Protein 22.86g | 37% |
