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
Bancroft 300x125 Dave WARRIOR December 2021
sponsor
AMedicalSpa_300 x 250_JAN22
sponsor
Karbasian_300x250
sponsor
Rizzieri_DEC_300x250
sponsor
dry guys April_2021 300x125
sponsor
rain300x250
sponsor
Dry Guys April_300x250
sponsor
Broadeleys_sept-oct_nov_2021_300x125