Chili-Mac Soup

By

Betty Crocker

Prep Time

20
Minutes
Total Time

30
Minutes
Makes

6 servings

View complete recipe

Ingredients

  • 1 lb lean (at least 80%) 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 (from 28-oz can)
  • 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
  • 2 tablespoons sliced pitted ripe olives

Preparation

Step 1

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.
2.Stir in hot water, sauce mix (from Hamburger Helper box), chili powder, garlic salt and tomatoes. Heat to boiling, stirring occasionally.
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.


Special Touch
Ladle this soup over a mound of corn chips and shredded taco cheese, or sprinkle each serving of soup with corn chips or coarsely crushed tortilla chips.
Substitution
You can use 1 cup of Green Giant® Valley Fresh Steamers™ Niblets® frozen corn instead of the canned corn.
Nutrition Information:
Nutrition Information:

1 Serving (1 Serving)Calories 330(Calories from Fat 90),Total Fat 10g(Saturated Fat 3 1/2g,Trans Fat 1/2g),Cholesterol 45mg;Sodium 990mg;Total Carbohydrate 40g(Dietary Fiber 3g,Sugars 8g),Protein 18g;Percent Daily Value*:Calcium ;Exchanges:2 1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1/2 Fat;Carbohydrate Choices:2 1/2;*Percent Daily Values are based on a 2,000 calorie diet.

View complete recipe