▢2 tablespoons vegetable oil
▢1 medium yellow onion, finely chopped
▢1 green bell pepper, finely chopped
▢2 cloves garlic, minced
▢1 pound ground beef
▢2 teaspoons chili powder
▢2 teaspoons dried oregano
▢1 teaspoon salt
▢1/2 teaspoon black pepper
▢2 (10.75-ounce) cans condensed cream of tomato soup
▢1 (15-ounces) can diced tomatoes undrained
▢32 ounces beef broth
▢4 cups water
▢2 cups uncooked pasta


Heat the vegetable oil (2 tablespoons) in a large pot over medium-high heat. Add the onions (1), green bell pepper (1), and garlic (2 cloves) and saute until the onion mixture begins to soften about 5-6 minutes.
Add the ground beef (1 pound), crumbling with a wooden spoon, cook until there is no longer any pink. Drain off excess fat.
Add the chili powder (2 teaspoons), oregano (2 teaspoons), salt (1 teaspoon), and pepper (1/2 teaspoon) and cook over medium heat for 1-2 minutes.

Add condensed cream of tomato soup (2 (10.75-ounce) cans), diced tomatoes with their juice (1 (15-ounces) can), beef broth (32 ounces), and water (4 cups).
Bring to a boil, add pasta (2 cups). Reduce heat and cover and simmer until the pasta is just al dente. Adjust seasoning and serve.


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