Ingredients
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1 lb ground beef
2 (26 ounce) cans condensed tomato soup, undiluted
6 1/2 cups water
1 (28 ounce) jar spaghetti sauce
1 tablespoon italian seasoning
2 cups shredded cheddar cheese
additional cheddar cheese (optional)
Preparation
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In a soup kettle or dutch oven, cook beef over medium heat until no longer pink; drain.
Add soup, water, spaghetti sauce and Italian seasoning; bring to a boil.
Reduce heat; simmer, uncovered for 15 minutes.
Add cheese, cook and stir until melted. Garnish with additional cheese if desired.
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