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Southwestern Wagon Wheels Recipe

Southwestern Wagon Wheels Recipe

I used to have the luxury of time, which allowed me to cook from scratch. But after a husband and child, I'm sure glad I saved my "convenience" recipes, like this this super-easy pasta dinner. —Ramona Rasas-Satinskas, Hockessin, Delaware
TOTAL TIME: Prep/Total Time: 20 min. YIELD:5 servings


  • 4 cups uncooked wagon wheel pasta
  • 1 pound lean ground beef (90% lean)
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 1 cup medium salsa
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 teaspoon dried oregano
  • 1/2 cup sour cream
  • 1/3 cup shredded Monterey Jack cheese


  • 1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, salsa, mushrooms and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in sour cream; heat through.
  • 2. Drain pasta; serve with sauce mixture. Sprinkle with cheese. Yield: 5 servings.

Nutritional Facts

1 cup beef mixture with 1 cup pasta and 1 tablespoon cheese equals 542 calories, 14 g fat (7 g saturated fat), 78 mg cholesterol, 1,099 mg sodium, 70 g carbohydrate, 4 g fiber, 30 g protein.

Reviews for Southwestern Wagon Wheels

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Reviewed Apr. 13, 2012

"<p>I made this recipe for my friends last night for dinner and it was a hit! I'd definitely make it again. It's also good for leftovers. I had some today for lunch.  The only thing I changed was that I used fresh crimini mushrooms instead of mushrooms from a jar like it calls for in the recipe</p>"

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