Presto Pesto Burger Mac Dish
Ingredients List
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1 (16 ounce) package elbow macaroni
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1 pound ground beef
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½ cup sun-dried tomato pesto
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½ cup sour cream
Cooking Instructions
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender but firm to the bite, about 8 minutes. Drain the water when done.
Heat a large pan over medium-high heat. Brown the beef, stirring occasionally, for 5 to 7 minutes until crumbled. Drain off excess fat. Stir in pesto and sour cream until heated through, then add macaroni and combine thoroughly.
France C
Chef's Tip:
I prefer using red pesto made with roasted tomatoes, but the quantities can be adjusted to your taste.
Nutritional Information (per serving)
| 581 | Calories |
| 26g | Fat |
| 58g | Carbs |
| 27g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 581 | |
| % Daily Value * | |
| Total Fat 26g | 34% |
| Saturated Fat 10g | 50% |
| Cholesterol 62mg | 21% |
| Sodium 217mg | 9% |
| Total Carbohydrate 58g | 21% |
| Dietary Fiber 3g | 11% |
| Total Sugars 2g | |
| Protein 27g | 53% |
| Vitamin C 2mg | 2% |
| Calcium 191mg | 15% |
| Iron 5mg | 25% |
| Potassium 411mg | 9% |
* 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.
Evaluation :
5/5