Texas Ranch Stew - cooking recipe

Ingredients

1 cup small shell pasta
1 lb lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
3 (5 1/2 ounce) cans V8 vegetable juice
1 (15 ounce) can baked beans, undrained
1 (14 1/2 ounce) can Mexican-style tomatoes, undrained
1/2 cup frozen corn, thawed
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

Cook pasta according to package directions.
Meanwhile in a large skillet, cook beef, onion, green pepper and garlic over medium heat until beef is no longer pink, drain.
Stir in remaining ingredients.
Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
Stir drained pasta into stew.