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Chili-Mac Soup
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| PREP TIME: 20 MINS | TOTAL TIME: 30 MINS | MAKES: 6 Ingredients: | |
| 1 lb (500 g) | lean ground beef |
| 1 medium | onion, chopped, (1/2 cup/125 mL) |
| ¼ cup (50 mL) | chopped green bell pepper |
| 5 cups | hot water |
| 1 box Hamburger Helper* Chili Macaroni | |
| 1 tsp (5 mL) | chili powder |
| ½ tsp (2 mL) | garlic salt |
| 2 cups (500 mL) | diced tomatoes, (from 28 oz can) |
1 can (341 mL) Green Giant* Niblets* Whole Kernel Corn, drained
Method:
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.
Stir in hot water, sauce mix (from Hamburger Helper box), chili powder, garlic salt and tomatoes. Heat to boiling, stirring occasionally.
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.
For this recipe you'll need Chili Macaroni
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.
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