Ground beef, beans and pasta thickens this hearty stew that's perfect for brisk autumn days. The zippy sauce, made with canned vegetable juice, gives the chunky mixture a western flair —Mrs. J.W. West of Alvord, Texas
Texas Ranch-Style Stew
Texas Ranch-Style Stew
Prep Time
10 min
Cook Time
25 min
Yield
6 servings
Ingredients
- 1 cup small shell pasta
- 1 pound lean ground beef (90% lean)
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 garlic cloves, minced
- 3 cans (5-1/2 ounces each) reduced-sodium V8 juice
- 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
- 1 can (14-1/2 ounces) Southwestern diced tomatoes, undrained
- 1/2 cup frozen corn
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Cook pasta according to package directions.
- Meanwhile, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Drain pasta; stir into stew.
Nutrition Facts
1-1/3 cups: 307 calories, 7g fat (3g saturated fat), 37mg cholesterol, 886mg sodium, 37g carbohydrate (0 sugars, 7g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch.
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