1-1/2 pounds ground beef 1/2 cup diced green pepper 1/3 cup chopped onion 2 tablespoons chili powder 1 teaspoon salt 1 teaspoon ground cumin 2 cans (10-3/4 ounces each) condensed golden mushroom soup, undiluted 1-1/3 cups water 1 can (15-1/4 ounces) whole kernel corn, drained 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (14-1/2 ounces) cut green beans, drained 1 cup uncooked instant rice 1 to 2 cups tomato juice, optionalDirections
In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the green pepper, onion, chili powder, salt and cumin. Cook and stir over medium heat for 5 minutes. Add the soup, water, corn, tomatoes, beans and rice. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Thin with tomato juice if desired.Yield: 6-8 servings (2 quarts).Nutritional Facts
1 serving (1 cup) equals 279 calories, 9 g fat (4 g saturated fat), 43 mg cholesterol, 1,193 mg sodium, 27 g carbohydrate, 4 g fiber, 19 g protein.