Beefy Mexican Soup

Beefy Mexican Soup

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
2 cups diced tomatoes (from 28-oz can), 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. 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.

Makes:6 servings