Recipe
Servings and Ingredients
Ingredients
Serves 6
Quantity | Ingredient | Add |
---|---|---|
1 tbsp. Hy-Vee vegetable oil | ||
⅓ c. chopped green onion | ||
1 lbs. lean ground beef | ||
1 (4 oz) can Hy-Vee diced green chilies, drained | ||
1 (10.75 oz) can Hy-Vee condensed tomato soup | ||
1 c. water | ||
2 tsp. Hy-Vee chili powder | ||
1 ½ c. Hy-Vee elbow spaghetti, uncooked | ||
5 slice(s) Hy-Vee American cheese, halved diagonally, divided |
Directions
- Preheat oven to 350 degrees.
- In a large skillet, heat oil over medium heat. Add green onion and cook until tender.
- Add ground beef and chilies. Cook until meat is browned. Drain.
- Return meat mixture to pan, and stir in soup, water and chili powder.
- Heat to boiling. Reduce heat and simmer 10 minutes.
- Cook elbows for 4 minutes, drain. In a greased 2-quart casserole, layer ½ of the meat mixture. Top with hot elbows.
- Place 5 cheese triangles on top of elbows with triangle tips pointed inward.
- Top with remaining meat mixture.
- Cover and bake 25 minutes or until hot and bubbly. Remove cover and place remaining cheese on top as described above.
- Let stand 5 minutes or until cheese melts.
Nutrition facts
Servings
370 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 40mg
- Sodium: 660mg
- Total Carbohydrates: 33g
- Protein: 24g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 15%
0%
Iron 15%
0%
Calcium 10%