Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.Stir the broth in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium and cook for 10 minutes or until the pasta is tender, stirring often.Stir the soup and picante sauce in the skillet and cook until the mixture is hot and bubbling, stirring often.
1 pound ground beef3.5 cups Swanson® Beef Broth3 cups uncooked shell shaped pastaor 2 cups uncooked elbow macaroni1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup0.5 cup Pace® Picante Sauce
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