SALSA MAC 'N' BEEF
Joanne McKenna - Magnolia

1 lb ground beef
2 cans (14 1/2 oz each) Swanson chicken broth
3 cups dry medium shell macaroni or 2 cups dry elbow macaroni
1 can (10 3/4 oz) condensed cheddar cheese soup
12 cup salsa

In 10-inch skillet over medium-high heat, cook beef until browned, stirring to separate meat. Spoon off fat. Add broth, heat to boiling. Stir in macaroni. Reduce heat to medium. Cook 10 minutes or until macaroni is tender, stirring often. Stir in soup and salsa. Heat through, stirring occasionally. If desired, garnish with fresh cilantro and shredded cheddar cheese.

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