Beef and Pasta Skillet Dinner
3/4 lb. ground beef (85% lean)
1 small onion, chopped (about 1 cup)
1/2 tsp. Italian seasoning or dried oregano leaves, crushed
1 can (10 3/4 ounces) Tomato Soup
1/4 cup water
1 cup frozen whole kernel corn
1/3 of a 1-pound package corkscrew-shaped pasta (rotini) (about 2 1/4 cups), cooked without salt and drained
1/4 cup grated Parmesan cheese
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 the meat. Pour off any fat. Stir the soup, water and corn in the skillet. 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 cook until the mixture is hot and bubbling. Sprinkle with the cheese.
3/4 lb. ground beef (85% lean)
1 small onion, chopped (about 1 cup)
1/2 tsp. Italian seasoning or dried oregano leaves, crushed
1 can (10 3/4 ounces) Tomato Soup
1/4 cup water
1 cup frozen whole kernel corn
1/3 of a 1-pound package corkscrew-shaped pasta (rotini) (about 2 1/4 cups), cooked without salt and drained
1/4 cup grated Parmesan cheese
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 the meat. Pour off any fat. Stir the soup, water and corn in the skillet. 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 cook until the mixture is hot and bubbling. Sprinkle with the cheese.
