Easy Cheesy Beef and Bow-Ties

In a hurry? Try a 20-minute skillet meal with sassy salsa and tender pasta. MORE+ LESS-

2 1/2

cups uncooked bow-tie (farfalle) pasta (6 oz), cooked according to package directions

lb lean (at least 80%) ground beef

1/2

cup chopped green onions (8 medium)

can (10 3/4 oz) condensed Cheddar cheese soup

cup Old El Paso™ Thick 'n Chunky salsa

1 1/2

cups shredded Cheddar-American cheese blend (6 oz)

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1

In 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.
2

Reserve 2 tablespoons onions for garnish; stir remaining onions, the soup and salsa into beef. Heat to boiling. Reduce heat to medium-low; cook 5 minutes.
3

Stir in cooked pasta; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Sprinkle with cheese; cover and cook just until melted. Sprinkle with reserved 2 tablespoons onions.

To make ahead, cook the pasta and toss with 1 teaspoon oil in a resealable food-storage plastic bag. Refrigerate until it's time to add it to the skillet.