Sunday, April 18, 2010

Salsa Mac & Beef

  • 1 lb ground beef
  • 3 1/2 C swanson beef broth
  • 3 C uncooked shell-shaped pasta
  • 1 (10.75 ounce) can condensed cheddar cheese soup
  • 1/2 C salsa
  1. Cook the beef in a 10-in skillet over medium heat until well browned, stirring to seperate meat. Pour off any fat.

  2. Stir the stock in the skillet & heat to boil. Stir in pasta. Reduce heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.

  3. Stir in the soup & salsa & cook until the mixture is hot & bubbling, stirring often.

*I sprinkled some shredded cheese on mine.

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