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 skillet 10-inch or larger, for one-pot cooking
1 Wooden Spoon or Spatula For browning meat and stirring pasta
1 Ladle For removing fat and serving

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 enhanced flavor, ensure the ground beef achieves a deep, rich brown crust before draining fat; this fond contributes significantly to the dish's depth. When stirring in pasta, monitor closely to prevent overcooking, as residual heat will continue to soften it. Adjust the amount and heat level of Pace® Chunky Salsa to personal preference, considering a mild for family-friendly versions or a spicier blend for a kick. While the recipe uses condensed cheese soup for convenience, a blend of freshly grated cheddar and a touch of cream could elevate the dish significantly. Finish with fresh chopped cilantro for a bright, aromatic counterpoint, as suggested.