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Campbell's Kitchen Skillet Beef and Macaroni

Campbell's Kitchen Skillet Beef and Macaroni

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Campbell's Kitchen

Campbell's Kitchen

This scrumptious one-skillet dish is easy to make, budget-friendly and kid-friendly. It's got lots of favorite ingredients like ground beef, corn, picante sauce, cheese and macaroni...it's a winner.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1331 mg
  • 53%

Based on a 2,000 calorie diet

Directions

  1. Cook the beef, celery and oregano in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
  2. Stir the soup, picante sauce, corn and pasta in the skillet. Cook and stir until the mixture is hot and bubbling. Sprinkle with the cheese and cook until the cheese is melted.
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Reviews

JesicaRae
8

JesicaRae

3/9/2010

Delicious! I added kidney beans and used whole wheat macaroni to add some more fiber. A great dish, will be making again!

Leslie du Mont
7

Leslie du Mont

9/27/2010

My family loved this very simple recipe and with a couple of very small changes it would be a five. This is not a "Nice enough for company" meal. It essentially makes a very tasty homemade Hamburger Helper with a slight southwestern tinge. The two things I tweaked were very small and I only decided to do them when I didn't like the way something was turning out as I cooked it. I added a slight bit of milk to it before I added the cheese to make it more bubbly and moist and I also added a couple of more tsp. of the picante than suggested...just to use up the entire bottle. It was very simple and easy to make.

Linda Farrell
6

Linda Farrell

11/9/2010

We used ground turkey, 2 stalks celery, minced garlic and onion (to taste), 2 cans Campbell's healthy request cream of mushroom soup, 1 cup Pace salsa, 1 15.4 oz can corn drained, 1 cup cooked elbow noodles, 1/3 soup can skim milk, salt and pepper (to taste) and sharp cheddar cheese (to taste). My husband sprinkled crushed red pepper flakes on his.

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