Mexican Pasta Skillet
1 lb extra-lean (at least 93%) ground beef
1 jar (16 oz) Muir Glen® organic mild salsa
1 cup Muir Glen® organic tomato sauce (from 15-oz can)
1 1/2 cups water
2 cups uncooked regular or multigrain elbow macaroni
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
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 and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
3. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.
1 Serving: Calories 370 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 650mg; Total Carbohydrate 53g (Dietary Fiber 3g, Sugars 5g); Protein 25g Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 8%; Iron 20% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat