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Wednesday, December 14, 2016

Texas Ranch Style Stew

Texas Ranch-Style Stew 

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

Nutrition Facts:
One Serving (1 1/3 cups) equals:
Cal 307
Fat 7g (3g sat fat)
Cholest 37mg
Sodium 886mg
Carb 37g
Fiber 7g
Protein 22g

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

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