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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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WW pts for 1 1/3 cups is 6. This is very good and only 307 calories . Ingredients:
1 cup small shell pasta |
1 lb lean ground beef |
1 medium onion, chopped |
1 medium green pepper, chopped |
2 garlic cloves, minced |
3 (5 1/2 ounce) cans reduced sodium v8 juice |
15 ounces ranch style beans or 15 ounces bush baked beans, undrained |
14 1/2 ounces southwest diced tomatoes, undrained |
1/2 cup frozen corn, thawed |
1 tablespoon chili powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, in a large nonstick skillet, cook the beef, onions, and green pepper over medium heat until meat is no longer pink; drain.
3. Stir in the remaining ingredients.
4. Bring to a boil.
5. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
6. Drain pasta.
7. Stir into stew.
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