Chili-Mac Soup from Betty Crocker Kitchen
Ingredients
1 lb lean ground beef
1 medium onion, chopped (1/2 cup)
1/4 cup chopped green bell pepper
5 cups hot water
1 box Hamburger Helper chili macaroni
1 teaspoon chili powder
1/2 teaspoon garlic salt
2 cups diced tomatoes
1 can Green Gian Mexicorn whole kernel corn with red and green peppers undrained
2 tablespoons sliced pitted ripe olives
Step 1
In 4-quart Dutch oven, cook beef, onion and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain
Step 2
Stir in hot water, sauce mix (from Hamburger Helper box), chili powder, garlic salt and tomatoes. Heat to boiling, stirring occasionally.
Step 3
Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in uncooked pasta (from Hamburger Helper box), corn and olives. Cover; cook 10 minutes longer.
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