Beefy Mexican Soup Hamburger Helper® Goes Mexican! It’s 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 ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.