Brown ½ pound of 85% lean ground beef, garlic, salt and pepper.
Add 1 and ½ cups uncooked pasta, ¾ cup hot green chile, finely diced tomato, onion and garlic.
Fry/sauté these until the onion is translucent.
Add one yellow can of El Pato and about 2 cups of beef stock.
Cook at low boil for 8-10 minutes.
Add more broth for soupy style if desired.
Add Muenster cheese.
Enjoy!
