Yield: 4 servings
In a 10 inch skillet, crumble and separate the beef and cook until it is no longer pink; drain off any fat.
Add broth and water and bring to a boil. Stir in pasta. Cook over medium heat for 10 minutes or until the pasta is tender, stirring often.
Stir in the soup, salsa and green chiles and heat through.
Suggestions: top with shredded cheese, chopped fresh cilantro and diced green onion.
Photo and food styling by Webstop
Recipe adapted from Campbell's
Recipe originally appeared at www.campbells.com
Please note that some ingredients and brands may not be available in every store.