Ingredients:
4 c. uncooked wagon wheel pasta
1 lb. lean ground beef (90% lean)
2 cans (10 3/4 oz. each) condensed tomato soup, undiluted
1 c. medium salsa
1 jar (4 1/2 oz.) sliced mushrooms, drained
1 tsp. dried oregano
1/2 c. sour cream
1/3 c. shredded Monterey Jack cheese
Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, salsa, mushrooms and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in sour cream; heat through.
Drain pasta; serve with sauce mixture. Sprinkle with cheese.
Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
No comments:
Post a Comment