Beefy Mexican Soup - cooking recipe

Ingredients

1 lb lean ground beef
1 medium onion, chopped (1/2 cup)
1/4 cup green bell pepper, chopped
5 cups hot water
1 (7 ounce) package Hamburger Helper mix for beef pasta, chili macaroni
1 teaspoon chili powder
1/2 teaspoon garlic salt
1 (14 ounce) can whole tomatoes, undrained
1 (8 ounce) can whole kernel corn, undrained
2 tablespoons pitted ripe olives, sliced

Preparation

Cook beef, onion and bell pepper in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain.
Stir in hot water, Sauce Mix, chili powder, garlic salt and tomatoes; break up tomatoes.
Heat to boiling, stirring constantly.
Reduce heat; cover and simmer 10 minutes, stirring occasionally.
Stir in uncooked Pasta, corn and olives.
Cover and cook 10 minutes longer.
Nutritional Info Per Serving: Calories 320 (Calories from Fat 100); Fat 11g (Saturated 4g); Cholesterol 50mg; Sodium 940mg; Potassium 650mg; Carbohydrate 39g (Dietary Fiber 3g); Protein 19g.