Mexican Pasta Skillet

By carvalhohm

Ingredients

• 1 lb extra-lean (at least 90%) ground beef
• 1 jar (16 oz) Thick 'n Chunky mild salsa
• 1 cup tomato sauce (from 8-oz can)
• 1 1/2 cups water
• 2 cups uncooked regular or multigrain elbow macaroni (about 8 oz)
• 1 cup frozen corn (from 12-oz bag)
• 1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)

Details

Servings 6
Cooking time 30mins
Adapted from pillsbury.com

Preparation

Step 1

1 In 12-inch skillet, cook beef over medium- high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.

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 Sprinkle with cheese. Remove from heat; let stand covered 1 to 2 minutes or until cheese is melted.

Serving Size: 1 Serving Calories370 ( Calories from Fat60), Total Fat6g (Saturated Fat2 1/2g, Trans Fat0g ), Cholesterol45mg Sodium650mg Total Carbohydrate53g (Dietary Fiber3g Sugars5g ), Protein25g