Recipe by Campbell's Kitchen
"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."
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3 1/2 cups
Swanson® Beef Broth
uncooked shell-shaped pasta
1 (10.75 ounce) can
Campbell's® Condensed Cheddar Cheese Soup
Pace® Chunky Salsa
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!
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.
I season the meat with taco seasoning before following the rest of the recipe.
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.
Really enjoyed, very easy, very fast
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!
I should have used the whole 32 oz of broth because the liquid boiled off before the shells were cooked.
All my kids liked this, which is huge. I added onion, garlic, and a little cheese.
* Percent Daily Values are based on a 2,000 calorie diet.
Salsa Mac and Beef
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 204
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