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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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When out-of-state friends dropped by, I invited them to stay for dinner, knowing that I could put together this mild, chili-flavored soup in a jiffy. I served it with cornmeal muffins and a crisp salad for a filling meal everyone loved. My guests even asked for the recipe before leaving! -Priscilla Gilbert, Indian Harbour Beach, Florida Ingredients:
1 pound ground beef |
1 medium onion, chopped |
2 garlic cloves, minced |
2 cans (14-1/2 ounces each) beef broth |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1-1/2 cups picante sauce |
1 cup uncooked spiral or small shell pasta |
1 medium green pepper, chopped |
2 teaspoons chili powder |
1 teaspoon dried parsley flakes |
shredded cheddar cheese and tortilla chips |
Directions:
1. In a large saucepan, cook the beef, onion and garlic until meat is not longer pink; drain. Add the broth, tomatoes, picante sauce, pasta, green pepper, chili powder and parsley. Bring to a boil, stirring occasionally.
2. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Garnish with cheese and tortilla chips. Yield: 8 servings (2 quarts).
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