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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Ground beef, beans and pasta thickens this hearty stew that's perfect for brisk autumn days. The zippy sauce, made with canned vegetable juice, gives the chunky mixture a western flair Mrs. J.W. West of Alvord, Texas Ingredients:
1 cup small shell pasta |
1 pound ground beef |
1 medium onion, chopped |
1 medium green pepper, chopped |
2 garlic cloves, minced |
3 cans (5-1/2 ounces each) reduced-sodium v8 juice |
1 can (15 ounces) ranch style beans (pinto beans in seasoned tomato sauce) |
1 can (14-1/2 ounces) southwestern diced tomatoes, undrained |
1/2 cup frozen corn |
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, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Drain pasta; stir into stew. Yield: 6 servings.
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