Ground beef: Choose freshly ground beef with at least eighty percent lean for hearty flavor and less grease. Look for gently marbled bright red beef for juiciest results.
Cream of mushroom soup: Roasted garlic flavor adds a gentle savory complexity. Avoid cans with dents or dust for the best shelf life.
Velveeta cheese: Mexican style delivers a smooth melt and a little kick. Cut into cubes for faster melting.
Pasta shells: Choose medium or large shells as they scoop up plenty of sauce. Aim for pasta that feels firm and dry but not brittle.
Step-by-Step Instructions
Browning the Beef:
In a large skillet, crumble ground beef and cook gently over medium heat until every bit turns browned and no pink remains. Patience here develops rich flavor. Drain off any grease thoroughly to prevent a heavy or greasy sauce.
Mixing in the Soup:
Return the beef to your skillet. Add both cans of cream of mushroom soup directly over the cooked meat. Stir to blend the mixture evenly, warming it through. You will notice the sauce starts to come together without thinning with milk or water.
Ezoic
ADVERTISEMENT
