Chili-Mac Soup

 

1

lb lean (at least 80%) ground beef

1

medium onion, chopped (1/2 cup)

1/4

cup chopped green bell pepper

5

cups hot water

1

box Hamburger Helper® chili macaroni

1

teaspoon chili powder

1/2

teaspoon garlic salt

2

cups diced tomatoes (from 28-oz can)

1

can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, undrained

2

tablespoons sliced pitted ripe olives

• 1 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.
• 2 Stir in hot water, sauce mix (from Hamburger Helper box), chili powder, garlic salt and tomatoes. Heat to boiling, stirring occasionally.
• 3 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.