Prep: 10 minutes | Cook: 30 minutes | Yield: 6-8 servings

1-1/2 pounds ground beef
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2 cups uncooked elbow macaroni
2 cups frozen mixed vegetables
1-3/4 cups water
1-1/2 to 2 teaspoons garlic powder
1 teaspoon dried basil
1/2 teaspoon dried oregano

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, macaroni, vegetables, water, garlic powder, basil, and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until macaroni is tender.