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Ingredients Jump to Instructions ↓

  1. 1 cup small shell pasta

  2. 1 lb lean ground beef

  3. 1 medium onion , chopped

  4. 1 medium green pepper , chopped

  5. 2 garlic cloves , minced

  6. 3 (5 1/2 ounce) cans V

  7. 8 vegetable juice

  8. 1 (15 ounce) can baked beans, undrained

  9. 1 (14 1/2 ounce) can Mexican-style tomatoes , undrained

  10. 1/2 cup frozen corn , thawed

  11. 1 tablespoon chili powder

  12. 1/2 teaspoon salt

  13. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions.

  2. Meanwhile in a large skillet, cook beef, onion, green pepper and garlic over medium heat until beef is no longer pink, drain.

  3. Stir in remaining ingredients.

  4. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.

  5. Stir drained pasta into stew.

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