Wednesday, August 18, 2010

Cheesy Pasta Salsa Skillet

1 lb. Ground beef
1 jar (16 oz.) Salsa
1-1/2 cups Water
2-4 TBL taco seasoning or more if you like it more spicy
3-4 cups sea shale macaroni (uncooked)
1 can whole kernel corn, (drained)
1 can green beans, (drained)
1 cup shredded cheddar cheese


brown meat in large skillet; drain.
add salsa and water; stir. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 15 minutes or until macaroni is tender.
add the corn and green beans and cheese; cook until cheese is melted and mixture is heated through, stirring occasionally.

***For a different twist instead of using the shredded cheese use one jar of the ragu double cheese*** (I think this is how I will do it from now on)
**this last time I cooked this I cooked the macaroni like normal then added to the rest of the ingredients, if you do it this way then dont add the water.**

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