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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The recipe for this thick, zippy soup first caught my attention for two reasons - it calls for ingredients that it can be prepared in a jiffy. A chili macaroni mix provides this dish with a little spice, but sometimes I jazz it up with a can of chopped green chilies. It's a family favorite. -Joan Hallford, North Richland Hills, Texas Ingredients:
1 pound ground turkey or beef |
1 medium onion, chopped |
5 cups water |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (7 ounces) whole kernel corn, drained |
1 can (4 ounces) chopped green chilies, optional |
1/2 teaspoon ground mustard |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 package (7-1/2 ounces) chili macaroni dinner mix |
salsa con queso dip |
Directions:
1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, beans, tomatoes, corn and chilies if desired. Stir in the mustard, salt, pepper and contents of macaroni sauce mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Stir in contents of macaroni packet. Cover and simmer 10-14 minutes longer or until macaroni is tender, stirring occasionally. Serve with salsa con queso dip. Yield: 8-10 servings (about 2-1/2 quarts).
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