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6-8 servings
suggest servings
| 7 | ounces | pasta, elbow macaroni | |
| 2 | cans | chili, canned | with beans, 15 ounces each |
| 16 | ounces | tomatoes | whole, undrained, chopped |
| 4 | ounces | green chili peppers | drained |
| 1 | cup | cheddar cheese | shredded |
| 1 | x | sour cream | |
| 1 | x | corn chips |
Prepare Elbow Macaroni according to package directions; drain.
In large skillet, combine chili, tomatoes with juice and green chilies; mix well.
Simmer 10 minutes.
Stir in cooked macaroni; sprinkle cheese over top.
Cover; simmer until cheese melts, about 5 minutes.
Serve with sour cream and corn chips.
Refrigerate leftovers.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 73mg | 3% |
| Total Carbohydrate 21.0g | 7% |
| Dietary Fiber 2.0g | 8% |
| Sugars 3.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 15% | Vitamin C | 28% | |
| Calcium | 2% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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