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Cheesy Skillet Beef and Black Beans with Shell Pasta

Created by RhodeyGirl on February 1, 2014

1 can (10 3/4 ounces) condensed cheddar cheese soup, undiluted
1 1/2 cups Picante Sauce (Pace)
2 cups dry shell pasta (use medium size shells, cooked after you measure 2 cups dry)
1 cup black beans (canned, drained)
1 cup cheddar cheese, grated

Step 1: Cook the beef, onion and garlic powder in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.
Step 2: Stir the cumin, beef broth and water in the skillet and heat to a boil. Reduce the heat to medium. Cook for 8-10 minutes stirring often.
Step 3: Stir in the soup and picante sauce and cook until the mixture is hot and bubbly, season with salt and pepper.
Step 4: Stir in cooked shells and lack beans and stir again until hot.
Step 5: Top with cheddar cheese and allow to melt