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.

sponsor
PJ Window 300 x125 1-19
sponsor
Renee's Studio 300x125
sponsor
NJ Transit Homeland Security 300x250
sponsor
AMEDSPA 300X250_03-19
sponsor
Cross county Purelands 10_4_18_300x125
sponsor
The Maids 300x250 Updated
sponsor
O'Keefe 2019 300x125
sponsor
Matteo_9_18_tile
sponsor
NJ Transit Homeland Security 300x125
sponsor
PJ Fitz repair 300 x 250 1-19
sponsor
Contests 082918