Beefy Pasta Skillet

1 lb. ground beef
1 medium onion, chopped (about 1/2 cup)
1 can(10 3/4 ounces) Campbell’s® Condensed Tomato Soup (Regular or Healthy Request®)
1/4 cup water
1 tbsp. Worcestershire sauce
1/2 cup shredded Cheddar cheese
1 1/2 cups corkscrew-shaped pasta, cooked and drained

1. Cook the beef and onion 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, water, Worcestershire, cheese and pasta in the skillet and cook until the mixture is hot and bubbling.
Note: You can substitute 1 cup uncooked elbow pasta, cooked and drained, for the corkscrew pasta, if you like.

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