INGREDIENTS :
1 pound ground beef
3 1/2 cups beef broth or stock
3 cups uncooked shell-shaped pasta or 2 cups uncooked elbow macaroni
1 can (10 3/4 ounces) condensed cheddar cheese soup
1/2 cup picante sauce
DIRECTIONS :
Cook the beef in a 10-inch skillet over medium-high heat until it’s well browned, stirring often to separate meat. Pour off any fat.
Stir the broth in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium and cook for 10 minutes or until the pasta is tender, stirring often.
Stir the soup and picante sauce in the skillet and cook until the mixture is hot and bubbling, stirring often.
