• 1 pound ground beef
• 1 medium onion, chopped
• 1/4 cup chopped green pepper
• 5 cups water
• 1 teaspoon chili powder
• 1/2 teaspoon garlic salt
• 1/4 teaspoon salt
• 1 can (14 ounces) diced tomatoes
• 1 can (8 ounces) whole kernel corn
• 2 tablespoons sliced pitted-ripe olives
• 1 box of Hamburger Helper CHILI TOMATO mix

1. Cook and stir ground beef, onion and green pepper in Dutch oven until beef is brown; drain. (I rinse it under hot water to get rid of all the fat) Stir in packet of Sauce Mix, water, chili powder, garlic salt, salt and tomatoes (with liquid); Heat to boiling, stirring constantly; reduce heat. Cover and simmer, stirring occasionally, 10 minutes; stir in macaroni (I only use half of the package of macaroni and then boil the macaroni separately and then add it to the soup), corn (with liquid) and olives. Cover and cook 10 minutes longer. Garnish with corn chips if desired. Makes about 9 cups of soup.
2. High Altitude Directions (3500 to 6500); Cover and cook until macaroni is tender, 15 to 20 minutes.
3. Sometimes I don’t use the green pepper or olives - depends what I have on hand.
4. The reason I boil the macaroni first is that I found when I added it to the soup in its hard state, it made the soup very thick. I guess it’s just whatever you prefer.

High Altitude Directions (3500 to 6500); Cover and cook until macaroni is tender, 15 to 20 minutes. Sometimes I don’t use the green pepper or olives - depends what I have on hand. The reason I boil the macaroni first is that I found when I added it to the soup in its hard state, it made the soup very thick. I guess it’s just whatever you prefer.