North Dakota Wheat Commision

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Cheesy Chili Mac Soup
Beatrice Boehm, Huff, ND

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.

Serves 8.

Nutritional Information
Each serving provides approximately 622 calories, 45g protein, 51g carbohydrates, 27g fat, 8.9g fiber, 123mg cholesterol, 6mg iron, 1151mg sodium.
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