#1509 - Tomato Macaroni Soup

(by Shirley McNevich)

1/4 lb. ground chuck
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup chopped onions
1 - 10.75oz. can Campbell's tomato soup
1 can of water (use empty soup can to measure)
1/4 cup uncooked corkscrew pasta
2 tsp. chili powder

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook and stir until meat is browned, then drain off the fat. Add the tomato soup and water to the beef mixture--stir. Add dry corkscrew macaroni and chili powder--stir. Turn heat to simmer and cover with a lid--cook (stirring occasionally) until pasta is tender.