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Beefy Mexican Soup
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1 lb (500 g) lean ground beef
1 medium onion
1/4 cup (50 mL) chopped green pepper
5 cups (1.25 L) hot water
1 pkg (210 g) Hamburger Helper* Chili Macaroni
1 tsp (5 mL) chili powder
1/2 tsp (1 mL) garlic salt
1 can (14 1/2 oz) whole tomatoes, drained
1 can (12 oz/341 mL) WHOLE KERNEL CORN
2 tbsp (25 mL) sliced pitted ripe olives
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•Cook beef, onion and green pepper in 4-quart (4 L) saucepan over medium-high heat, stirring occasionally, until beef is brown; drain.
•Stir in hot water, Sauce Mix, chili powder, garlic salt and tomatoes; break up tomatoes. Heat to boiling, stirring constantly.
•Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in uncooked pasta, corn and olives. Cover and cook 10 minutes longer.
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Preparation Time: 5 minutes |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Jessica
Canada |
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| This recipe has been viewed 3190 times. |
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