The original version of this recipe was bland, so I changed it. Be aware, it looks absolutely terrible while you're making it. Persevere. It tastes great! If you like your food spicy, add some chili powder or use the hot versions of the picante and salsa.
2 lb. ground beef
2 cans Campbell's Cream of Mushroom soup
2 cups Pace Picante Sauce
2 cups any mild salsa mix
4 cans whole kernel corn, drained
4 cups cooked elbow macaroni (you may substitute egg noodles)
Shredded cheddar cheese
Boil the pasta in hot water and drain well. While the noodles boil, cook the ground beef in a large saucepan and drain well. Add the soup, sauce, salsa, and corn. Heat until bubbly. Add in the drained pasta. Stir and allow to return to a simmer. Serve, sprinkling with the cheese as desired. Serves 8.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment