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Categories:Viewed: 20 - Published at: 8 years ago
Ingredients
- 2 cups elbow macaroni
- 1 pound ground beef
- 1 (10.25 ounce) can condensed tomato soup
- 1 (11.5 ounce) can tomato juice
- 1 (10 ounce) can whole kernel corn, drained
- 1 1/2 cups shredded mozzarella cheese
Method
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet over medium heat, brown the ground beef until no pink shows; drain excess fat. In the large pot, combine macaroni, beef, tomato soup, tomato juice and corn; heat through. Stir in cheese.
