Cooking Directions

• 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.
• 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.

Ingredients

• 1 pound ground beef
• 2 stalks celery, diced (about 1 cup)
• 0.5 teaspoon dried oregano leaves, crushed
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 1 cup Pace® Picante Sauce
• 1 can (about 8 ounces) whole kernel corn, drained
• 4 ounces (about 1 cup) elbow macaroni, cooked and drained
• 0.25 cup shredded Cheddar cheese