Skillet Beef & Macaroni
1 pound Angus ground beef
2 stalks celery, diced (about 1 cup)
1/2 teaspoon dried oregano leaves, crushed
1 can (10 3/4 ounces) Cream of Mushroom Soup
1 cup Picante Sauce
1 can (about 8 ounces) whole kernel corn, drained
1 cup elbow macaroni, cooked and drained
Shredded Cheddar cheese
Cook the beef, celery and oregano in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.
Stir the soup, picante sauce, corn and pasta in the skillet. Cook and stir until the mixture is hot and bubbling. Sprinkle with the cheese and cook until the cheese is melted.