Cooking Directions

• Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.
• Stir the broth in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium and cook for 10 minutes or until the pasta is tender, stirring often.
• Stir the soup and picante sauce in the skillet and cook until the mixture is hot and bubbling, stirring often.

Ingredients

• 1 pound ground beef
• 3.5 cups Swanson® Beef Broth
• 3 cups uncooked shell shaped pastaor 2 cups uncooked elbow macaroni
• 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
• 0.5 cup Pace® Picante Sauce