Texas Ranch Stew

• 1 cup small shell pasta
• 1 lb lean ground beef
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 garlic cloves, minced
• 3 (5 1/2 ounce) cans V8 vegetable juice
• 1 (15 ounce) can baked beans, undrained
• 1 (14 1/2 ounce) can Mexican-style tomatoes, undrained
• 1/2 cup frozen corn, thawed
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Cook pasta according to package directions.
2. Meanwhile in a large skillet, cook beef, onion, green pepper and garlic over medium heat until beef is no longer pink, drain.
3. Stir in remaining ingredients.
4. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
5. Stir drained pasta into stew.

shell pasta, lean ground beef, onion, green pepper, garlic, vegetable juice, beans, tomatoes, frozen corn, chili powder, salt, pepper

Taken from www.food.com/recipe/texas-ranch-stew-240698 (may not work)