Ingredients
1 cup small shell pasta1 pound lean ground beef (90% lean)1 medium onion, chopped1 medium green pepper, chopped2 garlic cloves, minced3 cans (5-1/2 ounces each) reduced-sodium V8 juice1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)1 can (14-1/2 ounces) Southwestern diced tomatoes, undrained1/2 cup frozen corn1 tablespoon chili powder1/2 teaspoon salt1/4 teaspoon pepper
Preparation
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.
