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 WebstopRecipe adapted from Campbell'sRecipe originally appeared at www.campbells.com
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