2 lbs 90% lean ground beef, browned and drained |
1 tablespoon mexican chili powder |
2 teaspoons garlic powder |
1/2 teaspoon oregano, dried |
1 tablespoon cumin, ground |
1 teaspoon salt |
1 teaspoon pepper, freshly ground black |
1/2 teaspoon cayenne pepper, ground |
1 tablespoon cornstarch |
3/4 cup water |
16 ounces brown button mushrooms |
6 ounces diced onions |
4 cups water, divided in half |
8 ounces dry pasta (i used barilla large shells for this) |
4 quarts water (for cooking pasta then broccoli) |
8 ounces broccoli florets |
28 ounces diced tomatoes, canned |
1 tablespoon butter |
1 tablespoon minced garlic clove |
6 ounces evaporated skim milk |
1 tablespoon flour |
1 cup skim milk |
1/4 cup fresh parmesan cheese, grated |
4 ounces reduced-fat cream cheese, cubed |
8 ounces sharp cheddar cheese, shredded |
1 tablespoon basil, dried |
1 tablespoon cilantro, dried |
1 tablespoon oregano, dried |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |