Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

Stir the soups, water and pasta in the skillet and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.

Serving Suggestion: Serve with carrot and celery sticks with ranch dressing for dipping. For dessert serve store-bought brownies topped with vanilla ice cream.