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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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After a recent surgery, I wasnât able to stock up on groceries. One night, I looked in my pantry and created this. The results were fabulous! âMichele Orthner, Lethbridge, AB Ingredients:
2 cups uncooked spiral pasta |
1 pound ground beef |
1 jar (16 ounces) salsa |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup (4 ounces) shredded mexican cheese blend, divided |
Directions:
1. Cook pasta according to package directions. Meanwhile, cook beef in a Dutch oven over medium heat until no longer pink; drain.
2. Stir in the salsa, soup and 1/2 cup cheese; heat through. Drain pasta; stir into meat mixture. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with remaining cheese.
3. Cover and bake at 350° for 15-20 minutes or until cheese is melted. Yield: 4 servings.
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