Ingredients
1-1/2 pounds ground beef2 cans (10-3/4 ounces each) condensed tomato soup, undiluted2 cups uncooked elbow macaroni2 cups frozen mixed vegetables1-3/4 cups water1-1/2 to 2 teaspoons garlic powder1 teaspoon dried basil1/2 teaspoon dried oregano
Preparation
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, macaroni, vegetables, water, garlic powder, basil and oregano.
Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until macaroni is tender.
