Southwestern Haystacks Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Southwestern Haystacks Recipe). This is a great recipe that we throw together and the whole family loves it...even the picky ones!

Brief

Prep 10 mins

Cook: 10 mins

Total: 20 mins

Servings: 6

Yield: 6 large portions

Southwestern Haystacks Recipe

Ingredients

1 pound ground beef

1 (16 ounce) can diced tomatoes

1 (15 ounce) can whole kernel corn

1 (15 ounce) can kidney beans

drained

1 teaspoon garlic powder

salt to taste

ground black pepper to taste

1 (16 ounce) package macaroni

1 (8 ounce) container sour cream

2 cups shredded Cheddar cheese

Frozen Banana Margaritas

World Cuisine

Directions

Step 1

In a large skillet over medium-high heat brown hamburger. Drain fat add tomatoes corn and beans and heat through. Season with garlic powder salt and pepper.

Step 2

Cook elbow macaroni in a large pot of boiling water until tender. Remove from heat and drain.

Step 3

Top macaroni with meat mixture grated cheddar and a dollop of sour cream.

Nutritional Information

Southwestern Haystacks Recipe

Servings Per Recipe:6

Calories: 876.9

% Daily Value *

Protein: 39.2g 78%

Carbohydrates: 84.5g 27%

Dietary Fiber: 8.6g 35%

Sugars: 6.3g

Fat: 42.6g 66%

Saturated Fat: 21.4g 107%

Cholesterol: 120.5mg 40%

Vitamin A Iu: 955.4IU 19%

Niacin Equivalents: 16.3mg 125%

Vitamin B6: 0.4mg 24%

Vitamin C: 9.9mg 17%

Folate: 223.3mcg 56%

Calcium: 362.6mg 36%

Iron: 6mg 33%

Magnesium: 77.2mg 28%

Potassium: 530.1mg 15%

Sodium: 844mg 34%

Thiamin: 0.9mg 92%

Calories From Fat: 383

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.