Beefy Mexican Soup

• 1 lb. ground chuck
• 1 onion, chopped (1/2 c.)
• 1/4 c. chopped green pepper
• 1 pkg. Hamburger Helper (chili-tomato)
• 5 c. water
• 1 tsp. chili powder
• 1/2 tsp. garlic salt
• 1/4 tsp. salt
• 1 (16 oz.) can whole tomatoes
• 1 (8 oz.) can whole kernel corn
• 2 Tbsp. sliced, pitted olives (optional)

1. Cook and stir ground chuck, onion and pepper in a Dutch oven until brown or done; drain.
2. Stir in sauce mix, water, chili powder, salt, garlic salt and tomatoes with liquid.
3. Break up tomatoes with fork.
4. Heat to boiling, stirring constantly.
5. Reduce heat.
6. Cover and simmer, stirring occasionally, for 10 minutes. Stir in macaroni, corn (with liquid) and olives.
7. Cover and cook 10 minutes longer.
8. Garnish with corn chips, if desired.
9. Makes 9 cups of soup.

ground chuck, onion, green pepper, hamburger, water, chili powder, garlic salt, salt, tomatoes, whole kernel corn, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=312497 (may not work)