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1-1/2 lb. extra lean ground beef 2 cans (10-3/4 oz. each) tomato soup, undiluted 2 cups uncooked elbow macaroni 2 cups frozen mixed vegetables 1-3/4 cups water 2 tsp. garlic powder 1 tsp. dried basil 1/2 tsp. dried oregano
In a large skillet, cook beef over medium heat until no longer pink, drain. Stir in the soup, macaroni, vegetables, water, garlic powder, basil and oregano. Bring to a boil, reduce the heat, simmer uncovered for 20 minutes or until macaroni is tender.
Yield 6-8 servings
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