Ingredients needed:
* 4 cups of uncooked wagon wheel pasta
* 1 lb. of ground beef
* 2 cans of condensed tomato soup, undiluted
* 1 cup of medium salsa
* 1 jar of sliced mushrooms, drained
* 1 teaspoon of dried oregano
* 1/2 cup of sour cream
* 1/3 cup of shredded Monterey Jack cheese
Preparation steps:
* Cook the pasta according to the package directions. Meanwhile, in a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the soup, salsa, mushrooms and oregano. Bring to a boil. Reduce the heat; simmer, uncovered, for 5 minutes. Stir in the sour cream; heat through.
* Drain pasta; serve with sauce mixture.
Sprinkle with cheese and enjoy.
(Serves 5)
