Friday, February 20, 2009

Texas Ranch Style Stew

1 cup small shell pasta
1 pound lean ground beef
1 meduim onion chopped
2 garlic cloves minced
3 cans (5 1/2 ozs each) reduced-sodium V8 juice
1 can (15 ozs) ranch style or baked beans undrained
1 can (14 1/2 ozs) southwestern diced tomatoes undrained (I used rotel)
1/2 cup frozen corn thawed
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Cook pasta according to package. Meanwhile in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is done. Drain. Stir in remaining ingredients. Bring to a boil. Reduce heat, simmer uncovered for 10 minutes, stirring occasionally. Drain pasta. Stir into stew. 6 servings

I also added some cajun seasoning to it all while simmering.

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