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Sunday, October 31, 2010

Chili Mac Soup

This is an adaptation of a recipe I got from BettyCrocker.com.

Love the flavor and I had the whole thing whipped up in just over half an hour.

The original recipe didn't seem "hearty" enough for me, so I made some changes and what you'll see below is my version of the recipe. I really felt like the corn chips added a lot of flavor, so be sure to try that out as an added bonus!

ENJOY!

Chili Mac Soup

1 lb. lean ground beef (at least 80%)     


1 medium red onion, chopped

1 green bell pepper, chopped 

5 cups of hot water
1 box Hamburger Helper Chili Macaroni
1/2 tbsp chili powder
1 tsp garlic salt
28 oz. can of diced tomatoes
2 cans (11 oz. each) of Green Giant Mexicorn whole kernel corn with red and green peppers, drained
3/4 cup of black pitted olives, sliced 

 tortilla chips or Fritos
Shredded cheddar cheese

  1. In 4-quart Dutch oven, cook beef, onion and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  2. Stir in hot water, sauce mix (from Hamburger Helper box), chili powder, garlic salt and tomatoes. Heat to boiling, stirring occasionally.
  3. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in uncooked pasta (from Hamburger Helper box), corn and olives. Cover; cook 10 minutes longer.
  4. Crush chips and place in bottom of soup bowl. Sprinkle shredded cheese on top of chips. Spoon soup over chip/cheese mixture and enjoy!