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Source: Betty Crocker® Cookbook

Beefy Mexican Soup
It’s easy to cook a hearty main-dish chili-mac soup your family will love.
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Serves: Makes 6 servings
Prep Time: 5 minutes
Cook Time: 30 mins.
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1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1/4 cup chopped green bell pepper
5 cups hot water
1 package Hamburger Helper® chili macaroni
1 teaspoon chili powder
1/2 teaspoon garlic salt
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can (8 1/2 ounces) whole kernel corn, undrained
2 tablespoons sliced pitted ripe olives

1. Cook beef, onion and bell pepper in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain.
2. Stir in hot water, Sauce Mix, chili powder, garlic salt and tomatoes; break up tomatoes. Heat to boiling, stirring constantly.
3. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in uncooked pasta, corn and olives. Cover and cook 10 minutes longer.

High Altitude (3500-6500 ft)
After breaking up tomatoes, add pasta, heat to boiling and continue as directed.

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