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Ingredients
  • 1 pound lean ground beef (I used 93/7)
  • ¾ tsp kosher salt
  • ¾ tsp black pepper
  • 1 ½ tsp garlic powder
  • 2 Tbsp dried minced onion (or 1 tsp onion powder)
  • 2 cups beef broth
  • 8 ounces uncooked radiatore pasta (or elbow macaroni)
  • 1 (10 oz) can Rotel (I used mild)
  • 1 (10.5 oz) can cream of mushroom soup
  • ½ cup shredded sharp cheddar cheese
  • ½ cup French’s Crispy Fried Onions
Steps
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