Beef & Rotini Skillet
Courtesy of Campbell's® Kitchen
Servings: 6
Prep Time: 20 Min.
Cook Time: 20 Min.
Prep Time: 20 Min.
Cook Time: 20 Min.
What you need:
* 3/4 lb. ground beef (85% lean)
* 1 small onion, chopped (about 1/4 c.)
* 1/2 tsp. Italian seasoning or dried oregano leaves, crushed
* 1 can (10-3/4 oz.) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
* 1/4 c. water
* 1 c. frozen whole kernel corn
* 1/3 of a 1-lb. pkg. corkscrew-shaped pasta (rotini) (about 2-1/4 c.), cooked without salt and drained
* 1/4 c. grated Parmesan cheese
* 1 small onion, chopped (about 1/4 c.)
* 1/2 tsp. Italian seasoning or dried oregano leaves, crushed
* 1 can (10-3/4 oz.) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
* 1/4 c. water
* 1 c. frozen whole kernel corn
* 1/3 of a 1-lb. pkg. corkscrew-shaped pasta (rotini) (about 2-1/4 c.), cooked without salt and drained
* 1/4 c. grated Parmesan cheese
What to do:
1. Cook the beef, onion and Italian seasoning in a 10-in. skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
2. Stir the soup, water and corn in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 min. or until the corn is tender. Stir in the pasta and cook until the mixture is hot and bubbling. Sprinkle with the cheese.
2. Stir the soup, water and corn in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 min. or until the corn is tender. Stir in the pasta and cook until the mixture is hot and bubbling. Sprinkle with the cheese.
Nutritional information:
Calories: 274; Total Fat: 8g; Saturated Fat: 3g; Cholesterol: 37mg; Total Carbs: 34g; Fiber: 2g; Protein: 17g; Sodium: 304mg;