#2592 - Corkscrew Macaroni and Beef

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 tsp. salt
1/2 tsp. pepper
1 can Campbell's tomato soup (undiluted)
1/4 cup boiling water (if necessary)
1 TBSP Worcestershire sauce (more if you wish)
1 cup shredded cheddar cheese
2 cups corkscrew pasta

Cook corkscrew pasta according to box directions--drain but do NOT rinse. In a skillet over medium heat add ground chuck, chopped onions, chopped green bell peppers, chopped red bell peppers, salt and pepper--cook/stir until meat is browned and onions/peppers are tender. Drain off an extra fat. Add tomato soup, Worcestershire sauce, shredded cheddar cheese and drained pasta to beef mixture--stir well. Cook/stir until pasta is hot. If mixture is too thick, add 1/4 cup boiling water and stir well.