Texas Ranch-Style Stew


POINTS: 5
MAKES: 6 servings
CRISPY RATING: More of a pasta bake than a stew, but yummy!

Ingredients
  • 1 cup whole wheat pasta, uncooked
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 garlic cloves, minced
  • 1 pound ground beef - Laura's Lean 96% lean
  • 16 1/2 ounces V-8? vegetable juice, no added salt, 3 small cans
  • 15 ounces ranch-style beans, or baked beans, undrained
  • 14 1/2 ounces diced tomatoes, undrained
  • 1/2 cup frozen corn kernels, thawed
  • 1 tablespoon chili powder
  • salt and pepper, to taste

1. Cook pasta as directed. Drain and set aside.

2. In a large skillet or pot, cook the onions, green peppers and garlic until softened. Add the ground beef and cook until no longer pink. Drain any fat.

3. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 10 minutes.


MY NOTES AND THOUGHTS:

1. I like this as leftovers the next day even better. It thickens up and reminds me of a (better tasting and healthier) Beef-a-roni.

2. From Mastercook - Per Serving: 287 Calories; 5g Fat (16.1% calories from fat); 24g Protein; 37g Carbohydrate; 8g Dietary Fiber; 44mg Cholesterol; 406mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fat.

RECIPE FROM - Light & Tasty - October/November 2004


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