What's in it?
1 lb lean sirloin, browned and drained
1 14.5 oz can of fire roasted diced tomatoes
1 14.5 oz can of light red kidney beans
1 16-oz bag frozen mixed veggies (peas, green beans, corn, carrots)
1 11.5 oz can of tomato juice
(1 1-2 cups) of dry small shell pasta, cooked al dente in a 32 oz box of beef stock, then added cooked, to the pot
Worcestershire sauce, garlic salt and black pepper to taste
As the beef browns, boil the beef broth in a separate pot. In the broth, cook the noodles to package directions. Do not drain.
Drain the beef, add the tomatoes and beans (undrained), the frozen veggies, and the tomato juice. Mix in the cooked pasta and all the beef broth. Stir. Season to taste with Worcestershire sauce, garlic salt and black pepper. Serve with a sprinkle of grated cheese and some crusty bread.