Texas Ranch Style Stew

By Cindy_Wicker

Ingredients

• 1 cup small shell pasta
• 1 pound lean ground beef (90% lean)
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 garlic cloves, minced
• 3 cans (5-1/2 ounces each) reduced-sodium V8 juice
• 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
• 1 can (14-1/2 ounces) Southwestern diced tomatoes, undrained
• 1/2 cup frozen corn, thawed
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 6

Preparation

Step 1

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. Yield: 6 servings.

7 WW Points Plus
Nutritional Analysis: 1-1/3 cups equals 307 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 886 mg sodium, 37 g carbohydrate, 7 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch.