Ingredients
4 cups uncooked wagon wheel pasta1 pound lean ground beef (90% lean)2 cans (10-3/4 ounces each) condensed tomato soup, undiluted1 cup medium salsa1 jar (4-1/2 ounces) sliced mushrooms, drained1 teaspoon dried oregano1/2 cup sour cream1/3 cup shredded Monterey Jack cheese
Preparation
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, salsa, mushrooms and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in sour cream; heat through.
Drain pasta; serve with sauce mixture. Sprinkle with cheese.
