Friday, August 28, 2009

Mexican Pasta Bake

1 lb ground beef
1 jar (16 oz) salsa
1 cup tomato sauce (from 15-oz can)
1 1/2 cups water
2 cups uncooked regular or multigrain elbow macaroni
1 cup frozen corn
1/2 cup shredded 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.

You can easily reduce the fat and calories in this dish by using lean beef or turkey, 2% cheese, etc.

Recipe from Betty Crocker

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