Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bean | not in our table | 0 |
| Macaroni | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound lean ground beef, crumbled
- 1 onion, chopped
- 1 can (15 oz) chili without beans
- 1 can (10 oz) diced tomatoes and green chilies, drained
- 2 teaspoons dry mustard
- 1 cup cooked elbow macaroni
- 1 egg, beaten
- 1 cup low-sodium shredded mozzarella cheese, divided
Directions
1.Heat oven to 350°F.
2.In large skillet, over medium-high heat, add ground beef and onion.
3.Cook 5 to 6 minutes or until ground beef reaches aninternal temperature 155°F for 15 seconds. (Judgedoneness by temperature, not color or texture of the food) and onion is soft, stirring frequently; drain.
4.Stir in chili, tomatoes, and mustard. Bring to a boil. Reduce heat to medium-low. Cook 10 minutes.
5.In 1 1/2-quart baking dish stir together the macaroni, egg and 1/2 cup cheese. Add meat mixture and stir well. Top with remaining 1/2 cup cheese.
6.Bake, uncovered, 35 to 40 minutes or until bubbly.