1 cup small shell pasta
1lb lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
3 cans (5.5oz) reduced-sodium V8 juice
1 can (15oz) ranch-style beans or baked beans, undrained
1/2 cup frozen corn, thawed
1 Tbsp chili powder
1/2 tsp salt
1/4 tsp pepper
Directions: Cook the 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 the pasta. Stir into the stew. 6 Servings
One Serving (1 1/3 cups) equals:
Fat 7g (3g sat fat)
Diabetic Exchange: 3 lean meat, 2 vegetable, 1 1/2 starch
-I did not use a green pepper.
-I used ground chicken instead of beef. (Nutrition Facts reflect ground beef)
-I did not use picante sauce.
Here's what you will need:
Brown the meat.
Cook the pasta according to the package directions.
Add the onions, garlic, and rest of the ingredients.
Simmer for 8-10 minutes.
Once the pasta is cooked, drain and add to the other ingredients.
recipe source taste of home