- 1 pound ground beef
- 3 1/2 cups Swanson® Beef Broth
- 3 cups uncooked shell-shaped pasta
- 1 (10.75 ounce) can Campbell's® Condensed Cheddar Cheese Soup
- 1/2 cup Pace® Chunky Salsa
- Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring to separate meat. Pour off any fat.
- Stir the stock in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.
- Stir in the soup and salsa and cook until the mixture is hot and bubbling, stirring often.
03/26/2017
recipepes.com
Salsa Mac and Beef, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
