Mexican Macaroni Green Chile Sopa
Created by dienia b on May 12, 2024
- Servings: 6
- Prep Time: 9m
- Cook Time: 40m
- Recipe #42816
Ingredients
- 1/2 pound ground beef
- 1/4 teaspoon garlic salt
- 1/2 teaspoon lemon pepper
- 1/2 cup onions, diced
- 2 cloves garlic, smashed
- 3/4 cup green chili peppers, minced
- 1 cup tomatoes, diced
- 7 ounces hot tomato sauce (1 can)
- 6 cups beef broth
- 1 teaspoon beef bouillon
- 12 ounces dry macaroni
- Garnish
- 4 ounces Muenster cheese, diced
How to Make
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Step 1: Brown 1/2 pound of 85% lean ground beef, garlic salt and lemon pepper to taste.
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Step 2: Add 3/4 cup hot green chile and finely diced tomato, onion and garlic.
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Step 3: Sauté these until the onion is translucent.
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Step 4: Add one yellow can (hot) of El Pato tomato sauce and 6 cups of beef stock and bouillon.
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Step 5: Add 1 1/2 cups uncooked pasta.
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Step 6: Cook at low boil for 20 minutes.
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Step 7: Add more broth for soupy style if desired.
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Step 8: Add Muenster cheese.
Nutritional Facts
- Serving Size: 1 (453.1 g)
- Calories 386.7
- Total Fat - 10.9 g
- Saturated Fat - 4.6 g
- Cholesterol - 44.3 mg
- Sodium - 1098.4 mg
- Total Carbohydrate - 50.4 g
- Dietary Fiber - 6.2 g
- Sugars - 4.6 g
- Protein - 25.3 g
- Calcium - 223.6 mg
- Iron - 4 mg
- Vitamin C - 53.2 mg
- Thiamin - 0.4 mg