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Chili Mac Soup Recipe | by Betty Crocker Recipes
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Chili Mac Soup Recipe



1 lb lean (at least 80%) ground beef

1 medium onion, chopped (1/2 cup)

1/4 cup chopped green bell pepper

5 cups hot water

1 box Hamburger Helper® chili macaroni

1 teaspoon chili powder

1/2 teaspoon garlic salt

2 cups diced tomatoes (from 28-oz can)

1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained

2 tablespoons sliced pitted ripe olives




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.

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Taken on December 4, 2008