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Author Notes: For my first recipe, I wanted to do something simple just to kind of learn how this whole thing works. My fiance introduced me to this, and it has become a staple for our home. She said her parents would make it all the time as she was growing up, and now we've begun to enjoy and experiment with it ourselves. My favorite thing about this recipe is that it serves as a great base that is open for experimentation. You can switch up the seasonings or add some veggies to it and it makes it like a whole new recipe. —patrick
- 1 pound 80/20 Ground Beef
- 1/2 Box of Medium Shell Pasta
- 1 Can of Campbell's Tomato Soup
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- 1 teaspoon Crushed Red Pepper
- Salt & Pepper to taste
- Bring 2-3 Cups of water to a boil in a large pot. Once the water is boiling, salt the water, and add your pasta shells. Cook 8-10 minutes, until al dente. Drain the pasta and return it to the pot you had cooked it in.
- While the water is boiling, begin to brown your ground beef. You'll want to use a decently large skillet over medium-high heat. I find with 80/20 that I never need to use oil to prevent sticking, as the fat content normally takes care of that. About half way through the process add the garlic powder, onion powder, paprika, crushed red pepper, salt and pepper. Continue until beef is completely cooked.
- Once the beef is completely cooked, add the can of tomato soup to the beef. Combine completely. Reduce heat to a simmer and let cook for an additional 2-3 minutes.
- Transfer the beef and tomato soup mixture to the pot with the pasta shells. Combine completely.