Beefy Mexican Soup

Hamburger Helper® Goes Mexican! Itís easy to cook a hearty
main-dish chili-mac soup your family will love.

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1/4 cup chopped green bell pepper
5 cups hot water
1 package Hamburger Helper® chili macaroni
1 teaspoon chili powder
1/2 teaspoon garlic salt
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can (8 1/2 ounces) whole kernel corn, undrained
2 tablespoons sliced pitted ripe olives


1. Cook beef, onion and bell pepper in 4-quart Dutch oven over
medium-high heat, stirring occasionally, until beef is brown;
drain.

2. Stir in hot water, Sauce Mix, chili powder, garlic salt
and tomatoes; break up tomatoes. Heat to boiling, stirring
constantly.

3. Reduce heat; cover and simmer 10 minutes, stirring occasionally.
Stir in uncooked Pasta, corn and olives. Cover and cook 10 minutes
longer.

High Altitude (3500-6500 ft)
After breaking up tomatoes, add pasta, heat to boiling and
continue as directed.

Nutritional Info Per 1 Serving:
Calories 320 (Calories from Fat 100); Fat 11g (Saturated 4g);
Cholesterol 50mg; Sodium 940mg; Potassium 650mg;
Carbohydrate 39g (Dietary Fiber 3g); Protein 19g

Diet Exchanges: 2 1/2 Starch; 1 1/2 Medium-Fat Meat; 1/2 Fat
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.