1 lb. lean ground beef
1/2 to 3/4 lb. of Velveeta cheese, reg. or lite
2 cans tomato soup, undiluted
Sm. shells pasta #23 (2 c. uncooked)

Brown the beef, drain the fat, set aside meat. Cut cheese into small (bite-size) chunks and add to soup in medium saucepan. Stir while cooking over low heat to melt the cheese and make a cheese sauce.

Meanwhile, cook shells as directed on package. Combine all ingredients into a casserole dish. Heat in oven (350 degrees) for 15 minutes.

To spice it up, you can add sauteed onion and green pepper, but the kids love it plain and it's easier for mom or dad to prepare. Enjoy!