Beef + Macaroni Olé
1 pound ground beef
3 cups beef stock
1/2 pound elbow macaroni pasta
1-1/4 cups condensed cheddar cheese soup
1/2 cup salsa
1/2 cup cilantro (optional), chopped
Heat a heavy nonstick skillet over medium high heat. Sauté meat 3-4 minutes,stirring to break up meat, until browned. Spoon off excess fat. Stir in stock and bring to a boil. Stir in pasta and reduce heat to medium. Cook 8-10 minutes, stirring often, until macaroni is almost tender. Stir in cheese soup and salsa. Cook until heated through. Stir in cilantro before serving.