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Suggest a better description1. In a 6 quart dutch oven, heat oil over medium high heat. Add beef, onion, garlic, chili seasoning, and salt. Cook, stirring frequently, until beef is browned and crumbly. Stir in milk, broth, and tomatoes, and bring to a boil; stir in pasta. Cover, reduce heat to medium, and simmer until pasta is tender, about 15 minutes.
2. Remove from heat, and stir in 1 cup Monterey Jack until melted. Sprinkle with Cheddar, green onion, and remaining 1/2 cup Monterey Jack; cover and let stand until cheese is melted, about 5 minutes.
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Serving Size: 1 Serving (182g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 407 | ||
Calories from Fat: 262 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.2g | 39 % | |
Saturated Fat 15.8g | 79 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 110mg | 34 % | |
Sodium 613.9mg | 21 % | |
Potassium 366.4mg | 10 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 3.8g | ||
Protein 31.1g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 407
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