Soup, Chili & Stew
Servings and Ingredients
|1 lbs. lean ground beef|
|½ c. chopped onion|
|3 garlic cloves, minced|
|8 oz. (2 c.) Hy-Vee elbow macaroni|
|3 c. water|
|1 tbsp. Hy-Vee chili powder|
|1 tsp. ground cumin|
|1 tsp. Hy-Vee Italian seasoning|
|¼ tsp. Hy-Vee black pepper|
|1 (14.5 oz) can Hy-Vee stewed tomatoes|
|1 (15 oz) can Hy-Vee dark red kidney beans, drained and rinsed|
|1 (8 oz) can Hy-Vee whole-kernel corn, drained|
|1 (8 oz) can Hy-Vee tomato sauce|
|1 (6 oz) can Hy-Vee tomato paste|
|Hy-Vee shredded sharp cheddar cheese, for serving|
- In a large Dutch oven over medium-high heat, cook ground beef, onion and garlic until meat is browned, stirring to crumble beef.
- Stir in macaroni and remaining ingredients, except cheddar cheese. Bring to a boil. Cover, reduce heat to medium-low and simmer 15 minutes or until pasta is tender, stirring occasionally.
- Serve topped with cheese, if desired.
240 Calories per serving
10 (1 cup each)
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 40mg
- Sodium: 280mg
- Total Carbohydrates: 32g
- Protein: 20g
Vitamin A 15%
Vitamin C 15%
Hy-Vee elbow macaroni label.