Texas Ranch Style Stew
Recipe type: Main Course
Cuisine: Southwest
Serves: 6
Weight Watchers Info: 7 PointsPlus per serving. Carbohydrates: 37g per serving.
  • 1 cup small shell pasta (I used leftover dried small macaroni)
  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped (I used two fresh Anaheim peppers)
  • 2 garlic cloves, minced3 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
  • ½ cup frozen corn, thawed
  • 1 tablespoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Red pepper flakes and hot sauce (optional), to taste
  1. Cook pasta according to package directions.
  2. 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.
  3. Drain pasta. Stir into stew.
  4. Serve in bowls, and add red pepper flakes and/or hot sauce to individual servings if anyone wants to up the spice heat.
Serving size: 1-1/3 cups.
Recipe by The Taste Place at http://www.thetasteplace.com/2011/03/10/texas-ranch-style-stew-quick-easy-kid-friendly/