#728 - Skillet Beef and Macaroni

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
1/2 tsp. salt
1/4 tsp. pepper
2 ribs of celery (diced)
1/2 tsp. oregano
1 - 10.75oz. can Campbell's cream of mushroom soup
1 cup Pace picante sauce
1 - 8oz. can whole kernel corn (drained)
2 cups cooked elbow macaroni (cooked according to box directions)
1 cup shredded cheddar cheese

In a skillet brown the ground chuck, chopped onion, celery, oregano, salt and pepper--stir while browning. When browned, drain the fat off. Add the soup, picante sauce, drained corn and cooked macaroni to the browned beef mixture in the skillet. Stir and heat until hot. Top with the shredded cheddar cheese and heat until cheese is melted. Serve with crumbled tortilla chips.