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Campbell's® Spicy Salsa Mac 'n' Beef

Campbell's® Spicy Salsa Mac 'n' Beef

  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Campbell's Kitchen

Campbell's Kitchen

Campbell's® Condensed Beef Broth and Campbell's® Condensed Cheddar Cheese Soup provide the perfect texture and taste for this zippy version of the all-time favorite macaroni and cheese, that includes ground beef and spicy salsa.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1594 mg
  • 64%

Based on a 2,000 calorie diet

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  1. Cook beef in skillet over medium-high heat until browned, stirring to separate meat. Pour off fat.
  2. Add broth and water. Heat to a boil. Add pasta. Cook over medium heat 10 minutes or until pasta is done, stirring often.
  3. Add soup and salsa. Heat through.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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wannabe chefette

wannabe chefette


I've been making this for years and never knew it was a Campbell's recipe. Just found it! I always use elbows instead of shells. It's quck, easy and we think, delicious! This can easily be doubled! We also serve it with sour cream and grated cheddar. A great weeknight meal!




Good, easy recipe. I boiled the noodles in a separate pot in water instead of the broth. As suggested I browned the beef with some onion, garlic and taco seasoning. I used 2 lbs of ground beef and more pasta. After draining the grease I added 2 cans of diced tomatoes with chilies, 2 cans of the cheese soup and the cooked pasta. The chilies gave it a bit of a kick, I made add one more can next time.




alot of flavor. used velveta instead of the campbell's cheese, also added a can of diced tomatoes with chilies. the leftovers were great, almost better after sitting.

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