Texas Ranch-Style Stew
1 cup small shell pasta
1 pound lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
3 cans (5-1/2 ounces each) reduced-sodium V8 juice
1 can (15 ounces) ranch-style beans or baked beans, undrained
1 can (14-1/2 ounces) Southwestern diced tomatoes, undrained
1/2 cup frozen corn, thawed
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
Cook 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 pasta. Stir into stew.
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