Ingredients for Texas Ranch Stew
- Small Shell Pasta
- Lean Ground Beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- Garlic Cloves
- V8 Vegetable Juice
- Baked Beans
- Mexican Style Tomatoes
- Frozen Corn
- 1/2 teaspoon chili powder
- Salt
- Pepper
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How to Make Texas Ranch Stew
- Cook 1 pound of pasta according to package directions.
- Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 pound of ground beef, 1 medium onion (chopped), 1 green bell pepper (chopped), and 2 cloves of garlic (minced). Cook until the beef is no longer pink, about 5-7 minutes, breaking it up with a spoon. Drain off any excess grease.
- Stir in 1 (15 ounce) can of diced tomatoes (undrained), 1 (15 ounce) can of kidney beans (drained and rinsed), 1 cup of beef broth, 1 teaspoon of dried oregano, 1/2 teaspoon of chili powder, 1/4 teaspoon of black pepper, and 1/4 cup of chopped fresh cilantro.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally.
- Stir the drained pasta into the stew and serve immediately. Garnish with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
42g
Fat
16g
Carbs
13g
