Ingredients
1 pound ground beef2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained2-1/4 cups water1-1/2 cups uncooked elbow macaroni2 teaspoons beef bouillon granules1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (14-1/2 ounces) cut green beans, rinsed and drained
Preparation
In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, macaroni and bouillon; bring to a boil.
Reduce heat; cover and simmer for 12-15 minutes or until macaroni is tender. Stir in beans and cook until heated through.
