Zesty macaroni soup is a chili macaroni mix provides the dish with a little spice, but sometimes I jazz it up with a can of chopped green chilies. It’s a family favorite! From Joan Hallford of North Richland Hills Texas.

Ingredients

1 pound ground beef

1 medium onion, chopped

5 cups water

1 can (15 ounces) pinto beans, rinsed and

drained

1 can (14-1/2 ounces) diced tomatoes,

undrained

1 can (7 ounces) whole kernel corn, drained

1 can (4 ounces) chopped green chilies,

optional

1/2 teaspoon ground mustard

1/2 teaspoon salt

1/8 teaspoon pepper

1 package (7-1/2 ounces) chili macaroni dinner

mix

Salsa con queso dip

Method 

In a saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. 

Stir in water, beans, tomatoes, corn and chilies if desired. 

Stir in mustard, salt, pepper and contents of macaroni sauce mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Stir in contents of macaroni packet. Cover and simmer 10-14 minutes longer or until macaroni is tender, stirring once.

Serve with salsa con queso dip. Yield: 8-10 servings (about 2-1/2 quarts).