Cook the beef, onion and Italian seasoning in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.Stir the soup, water and corn in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the corn is tender. Stir in the pasta and cook until the mixture is hot and bubbling. Sprinkle with the cheese.
0.75 pound 5% lean ground beef1 small onion, chopped (about 1/4 cup)0.5 teaspoon Italian seasoning or dried oregano leaves, crushed1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup0.25 cup water1 cup frozen whole kernel corn6 ounces (1/3 of a 1-pound package) rotini (spiral) pasta, cooked without salt and drained0.25 cup grated Parmesan cheese
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