Shelly's Recipe

TEXAS RANCH-STYLE GOULASH

Category: Ground

1 cup small shell pasta (I used leftover dried small macaroni)
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 medium green pepper, chopped (I used two fresh Anaheim peppers)
2 garlic cloves, minced
3 cans (5-1/2 ounces each) V8 juice (I used picante sauce that I put in the food processor to make it smooth)
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (14-1/2 ounces) Southwestern diced tomatoes, undrained
1/2 cup frozen corn, thawed
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
Red pepper flakes and hot sauce (optional), to taste

Meanwhile, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes or until pasta is cooked, stirring occasionally.

Serve in bowls, and add red pepper flakes and/or hot sauce to individual servings if anyone wants to up the spice heat.