Salsa Mac and Beef

This one-pot supper sports big flavors. Sauteed ground beef is stirred into shell pasta with a cheesy sauce and Pace® Chunky Salsa. Garnish with chopped cilantro, if desired.

Print Recipe

Prep Time 5

Cook Time 25

Total Time 30

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 3452.4 kcal

Equipment

1 10-inch Skillet Essential for one-pot cooking.
1 Wooden Spoon or Spatula For breaking up beef and stirring.
1 Measuring Cups For accurate ingredient portions.
1 Ladle For serving the finished dish.

Ingredients

Main

1 pound ground beef
3 ½ cups Swanson® Beef Broth
3 cups uncooked shell-shaped pasta
1 10.75 ounce can Campbell's® Condensed Cheddar Cheese Soup
½ cup Pace® Chunky Salsa

Instructions

Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring to separate meat. Pour off any fat.
Stir the stock in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.
Stir in the soup and salsa and cook until the mixture is hot and bubbling, stirring often.

Notes

For a deeper flavor profile, ensure the ground beef is well-browned before adding liquids; this develops rich maillard notes. After draining excess fat, consider deglazing with a splash of beef broth or even a dry red wine before adding the main broth for extra complexity. Pay close attention to the pasta's tenderness during the 10-minute simmer to avoid overcooking, as it will continue to absorb liquid. To elevate the dish's brightness, a squeeze of fresh lime juice or a touch of chopped fresh cilantro stirred in at the very end, off the heat, works wonders. A pinch of smoked paprika or a dash of hot sauce can also add a pleasant depth or kick to the final product.