Ingredients:
1 lb. ground beef
2 cans (26 oz. each) condensed tomato soup, undiluted
6 1/2 c. water
1 jar (28 oz.) spaghetti sauce
1 Tbsp. Italian seasoning
2 c. (8 oz.) shredded cheddar cheese
Additional shredded cheddar cheese, optional
Directions:
In a soup kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. Add soup, water, spaghetti sauce and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add cheese; cook and stir until melted. Garnish with additional cheese if desired.
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