Cook the beef, celery and oregano 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, picante sauce, corn and pasta in the skillet. Cook and stir until the mixture is hot and bubbling. Sprinkle with the cheese and cook until the cheese is melted.
1 pound ground beef2 stalks celery, diced (about 1 cup)0.5 teaspoon dried oregano leaves, crushed1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 cup Pace® Picante Sauce1 can (about 8 ounces) whole kernel corn, drained4 ounces (about 1 cup) elbow macaroni, cooked and drained0.25 cup shredded Cheddar cheese
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