Skillet Goulash

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INGREDIENTS
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  • 22⁄3 cups uncooked rotini pasta (8 oz)
  • 1 lb lean (at least 80%) ground beef
  • 1½ cups chopped celery (about 3 stalks)
  • 1 cup chopped onions (2 medium)
  • 2 cans (14.5 oz each) diced tomatoes, undrained
  • 1 can (10¾ oz) condensed tomato soup
  • 1 teaspoon dried basil leaves
  • ½ teaspoon salt
  • ¼ teaspoon pepper
METHOD

  1. Cook and drain pasta as directed on package.
  2. Meanwhile, in 12-inch nonstick skillet or Dutch oven, cook ground beef, celery and onions over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
  3. Stir in cooked pasta and all remaining ingredients. Heat to boiling. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally.
(Pillsbury One-Dish Meals)
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