Chili Macaroni

Name: Shore Lunch
Telephone: +

Recipe tags: soup mix, easy difficulty, lunch, stew

1 pkg	Shore Lunch^® Tortilla Soup Mix
1 lb	lean ground beef
½ lb	ground sausage, mild or hot
1 cup	diced yellow onion
1 Tbsp	minced garlic
2 Tbsp	chili powder
1 tsp	cumin
1 can	diced tomatoes
1 can	diced green chilies
1 can	Bush’s® Dark Red Kidney Beans, drained and rinsed
1 cup	dried pasta shells
2 cup	water

1

Add the ground beef and ground sausage to a large stockpot over medium high heat. Use a wooden spoon to break up the meat. Cook for 5-7 minutes, stirring occasionally.
2

Add the onions and cook for 3-5 minutes more. Add the garlic and cook for 1 minute more.
3

Add the soup and stir to combine. Add the chili powder, cumin, tomatoes, green chilies, and kidney beans to the pan. Stir to combine.
4

Add the pasta shells and water to the pan and stir. Bring the water to a boil, turn the heat down to a simmer and cook for 20 minutes with the lid on stirring occasionally until the pasta is al dente.
5

Remove the pan from the heat and serve with your favorite chili toppings.

Stir in 1 cup of shredded Colby Jack cheese after the noodles are cooked for a cheesy chili mac.

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