Salsa Macaroni

Ingredients

• 1 pound ground beef
• 2 stalks celery, diced (about 1 cup)
• 1/2 teaspoon dried oregano leaves, crushed
• 1 can (10 1/2 ounces) Campbell's Condensed Cream of Mushroom Soup
• 1 cup Pace Picante Sauce
• 1 can (about 8 ounces) whole kernel corn, drained
• 4 ounces (about 1 cup) elbow macaroni, cooked and drained
• 1/4 cup shredded Cheddar cheese

Instructions

• Boil the celery until tender, about 10-15 minutes (start water at the same time you start chopping).
• Cook the pasta as directed on box.
• Brown beef with celery and oregano.
• Stir in the soup, salsa, corn and pasta. Cook and stir until the mixture is hot and bubbling.
• Sprinkle with cheese if desired.