Ingredients
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1 cup small shell pasta
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1 lb lean ground beef
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1 medium onion, chopped
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1 medium green pepper, chopped
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2 garlic cloves, minced
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1 (15 ounce) can baked beans, undrained
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1 (14 1/2 ounce) can Mexican-style tomatoes, undrained
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1/2 cup frozen corn, thawed
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1 tablespoon chili powder
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1/2 teaspoon salt
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1/4 teaspoon pepper
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3 (5 1/2 ounce) cans V8 vegetable juice
Instructions
- Cook pasta according to package directions.
- Meanwhile in a large skillet, cook beef, onion, green pepper and garlic over medium heat until beef is no longer pink, drain.
- Stir in remaining ingredients.
- Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
- Stir drained pasta into stew.