Mexican Pasta Skillet

(4)
6 reviews.
  • 30 min prep time
  • 30 min total time
  • 7 ingredients
  • 6 servings

Ingredients

1
lb extra-lean (at least 90%) ground beef
1
jar (16 oz) Old El Paso™ Thick 'n Chunky mild salsa
1
cup Muir Glen™ organic tomato sauce (from 8-oz can)
1 1/2
cups water
2
cups uncooked regular or multigrain elbow macaroni (about 8 oz)
1
cup Green Giant™ Steamers™ Niblets® frozen corn (from 12-oz bag)
1/2
cup shredded reduced-fat sharp Cheddar cheese (2 oz)

Directions

  1. 1 In 12-inch skillet, cook beef over medium- high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
  2. 2 Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat. Cover; simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
  3. 3 Sprinkle with cheese. Remove from heat; let stand covered 1 to 2 minutes or until cheese is melted.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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