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|Cheesy Chili Mac Soup|
|Recipe courtesy North Dakota Wheat Commission|
|7 ounces medium pasta shells
2 pounds lean ground beef
1 cup chopped green pepper
1 cup chopped onion
2 cloves garlic, minced
15-ounce can stewed tomatoes
28-ounce can whole tomatoes with liquid
15-ounce can kidney beans, drained
10 1/2-ounce can tomato soup
4 cups water
2 cups vegetable juice (V-8)
1 tablespoon chili powder
1 teaspoon seasoned salt
1 teaspoon ground cumin
1/4 teaspoon black pepper
4-ounce package shredded Cheddar cheese
|Cook pasta according to package directions; drain.
Brown beef with green pepper, onions and garlic. Add tomatoes, beans, tomato soup, water, vegetable juice, chili powder, seasoned salt, cumin and pepper. Stir and simmer in a large kettle for 35 to 40 minutes (or a slow cooker for 2 to 3 hours). Add pasta; heat 10 minutes.
Serve hot in bowls; sprinkle with cheese. Good with bread sticks or crusty buns.
|Each serving provides approximately 622 calories, 45g protein, 51g carbohydrates, 27g fat, 8.9g fiber, 123mg cholesterol, 6mg iron, 1151mg sodium.|