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READY IN 30 mins

Salsa Mac and Beef

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Read Reviews (30)

"This one-pot supper sports big flavors. Sauteed ground beef is stirred into shell pasta with a cheesy sauce and Pace® Chunky Salsa. Garnish with chopped cilantro, if desired." — Campbell's Kitchen

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

1 pound ground beef
3 1/2 cups Swanson® Beef Broth
3 cups uncooked shell-shaped pasta

1 (10.75 ounce) can Campbell's® Condensed Cheddar Cheese Soup
1/2 cup Pace® Chunky Salsa

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Directions

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

Kitchen-Friendly View

PREP 5 mins
COOK 25 mins
READY IN 30 mins

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I made a few changes to this recipe, and it turned out amazing! First I browned the ground beef with half an onion (large). I also used 2 cloves of garlic and 1 tsp cajun spice, and salt and pepper to taste. I also added about 3/4 cup grated sharpe Cheddar cheese and sour cream as topping and 2 diced green onions. Amazing!

—Krista

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Most Helpful Critical Review

Jan 31, 2013

This was plain, plain, plain. Followed the recipe to a "t" except that I added both onion and garlic, per other reviewer's advice. This was so plain my husband and I could barely choke it down. It needs flavor and A LOT of it. Some people added taco seasoning, maybe that would work. I used mild Pace chunky salsa and maybe if I had used hot salsa it would have been better. As is, this recipe is not good at all.

—Chelsea

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35 Ratings

Feb 11, 2011

I season the meat with taco seasoning before following the rest of the recipe.

—vmcarbone

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Nov 10, 2011

Was very good. My daughter is is picky loved it. However, I think next time I will add onions and garlic and maybe some shredded cheese on top.

—jmax891

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Sep 06, 2011

Really enjoyed, very easy, very fast

—_Patience_

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Jul 14, 2011

I used whole grain shells, so I needed to add extra broth & cook longer. Other than that, tasty & easy. Just wished they made a reduced fat cheddar cheese soup!

—beachbum12b

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Mar 30, 2011

I should have used the whole 32 oz of broth because the liquid boiled off before the shells were cooked.

—nancyjkline

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Aug 23, 2012

All my kids liked this, which is huge. I added onion, garlic, and a little cheese.

—Chel

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Nutrition

Calories
631 kcal
32%

Carbohydrates
71.4 g
23%

Cholesterol
73 mg
24%

Fat
22.7 g
35%

Fiber
4.5 g
18%

Protein
32.9 g
66%

Sodium
1626 mg
65%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Salsa Mac and Beef

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 631
Calories from Fat: 204

% Daily Value *
Total Fat 22.7g 35 %
Saturated Fat 8.6g 43 %
Cholesterol 73mg 24 %
Sodium 1626mg 65 %
** Potassium 392mg 11 %
Total Carbohydrates 71.4g 23 %
Dietary Fiber 4.5g 18 %
Protein 32.9g 66 %
Sugars 6g
** Vitamin A 0 %
** Vitamin C 0 %
** Calcium 3 %
** Iron 43 %
** Thiamin 2 %
** Niacin 101 %
** Vitamin B6 18 %
** Magnesium 20 %
** Folate 96 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.