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Ingredients
2 Tablespoons vegetable oil
1 Medium yellow onion, finely chopped
1 Green bell pepper, finely chopped
2 Garlic cloves, minced
1 Pound ground beef
2 Teaspoons chili powder
2 Teaspoons dried oregano
1 Teaspoon salt
1/2 Teaspoon black pepper
2 Cans condensed tomato soup
1 (15 oz) Can diced tomatoes, undrained
32 Ounces beef broth
4 Cups water
2 Cups elbow pasta, uncooked
Instructions
Heat the oil in a large pot. Saut� onions, bell pepper and garlic until the vegetables begin to softened, about 5-6 minutes.
Add the ground beef, breaking it up and cooking until there is no longer any pink. Drain off excess fat.
Stir in chili powder, oregano, salt and pepper.
Add condensed tomato soup, diced tomatoes with their juice, beef broth and water and bring to a boil.
Once boiling, add the pasta. Reduce heat, cover and simmer until the pasta is just al dente. Adjust seasoning and serve.