Ingredients
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3 1/2 cups Swanson ® Natural Goodness® Chicken Broth
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1 (10.5 oz) can Campbell's Condensed Spicy Tomato Soup
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1 tbsp olive oil
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1 lb 90% lean ground beef
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1 large onion, diced (about 1 1/4 cups)
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1 tsp ground cumin
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8 oz uncooked spaghetti
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1/2 cup shredded cheddar cheese
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1 cup pico de gallo
Steps
1
Heat the oil in a 5-quart saucepan or Dutch oven medium-high heat. Season the beef with salt. Add the beef, onion, and cumin and cook until well browned, stirring often to separate meat.
2
Stir in the broth and soup and heat to a boil. Add the uncooked spaghetti. Reduce the heat to medium-low. Cook for 10 minutes or until the spaghetti is tender, stirring often (stirring is important to separate the spaghetti and prevent sticking). Sprinkle the spaghetti mixture with the cheese. Top with pico de gallo and chopped fresh cilantro, if desired.
Comments
Recipe provided by Campbell's Soup Company