Ingredients
1 pound ground beef
1 medium onion, chopped
1/2 teaspoon cumin
11-ounce can condensed Cheddar cheese soup
10-1/2-ounce can condensed beef broth
2 soup cans water
15-ounce can stewed tomatoes
4-ounce can chopped green chilies
1/2 cup elbow macaroni, uncooked
Directions
1 In 4-quart Dutch oven over medium heat, cook beef, onion, and cumin until beef is browned, stirring to separate meat.
2 Spoon off fat.
3 Add soup; stir until smooth.
4 Stir in broth, water, tomatoes, and chilies.
5 Heat to boiling.
6 Add macaroni.
7 Reduce heat to low.
8 Cook 12 minutes or until macaroni is tender, stirring occasionally.
MAKES 4 servings
1 pound ground beef
1 medium onion, chopped
1/2 teaspoon cumin
11-ounce can condensed Cheddar cheese soup
10-1/2-ounce can condensed beef broth
2 soup cans water
15-ounce can stewed tomatoes
4-ounce can chopped green chilies
1/2 cup elbow macaroni, uncooked
Directions
1 In 4-quart Dutch oven over medium heat, cook beef, onion, and cumin until beef is browned, stirring to separate meat.
2 Spoon off fat.
3 Add soup; stir until smooth.
4 Stir in broth, water, tomatoes, and chilies.
5 Heat to boiling.
6 Add macaroni.
7 Reduce heat to low.
8 Cook 12 minutes or until macaroni is tender, stirring occasionally.
MAKES 4 servings