BEEFY MEXICAN SOUP 
1 lb. ground beef
1 med. onion, chopped
1/4 c. chopped green pepper
1 pkg. Hamburger Helper chili tomato
5 c. water
1 tsp. chili powder
1 tsp. garlic salt
1/4 tsp. salt
1 (16 oz.) whole tomatoes
1 can (8 oz.) corn
2 tsp. olives

Stir ground beef, onion and green pepper in Dutch oven until beef is brown; drain. Stir in sauce mix, water, chili powder, garlic, salt and tomatoes with liquid. Break up tomatoes with a fork. Heat to boiling, stirring constantly, reduce heat. Cover and simmer stirring occasionally 10 minutes, stir in macaroni, corn with liquid and olives. Cover and cook 10 minutes longer.

 

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