• 4servings
  • 15minutes
  • 462calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, B12, D, E
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 2 stalks celery, diced

  3. 1/2 teaspoon dried oregano leaves, crushed

  4. 1 (10 3/4 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

  5. 1 cup Pace® Picante Sauce

  6. 1 (8 ounce) can whole kernel corn, drained

  7. 1 cup elbow macaroni, cooked and drained

  8. shredded Cheddar cheese

Instructions Jump to Ingredients ↑

  1. Cook the beef, celery and oregano in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.

  2. Stir the soup, picante sauce, corn and pasta in the skillet. Cook and stir until the mixture is hot and bubbling. Sprinkle with the cheese and cook until the cheese is melted.


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