Cooking Directions

• Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.  Stir in the chili powder and cook for 1 minute.
• Stir the salsa, water, corn and uncooked macaroni in the skillet and heat to a boil. Cook for 8 minutes or until the macaroni is tender, stirring occasionally.
• Reduce the heat to medium.  Stir in 1 1/4 cups cheese and cook until the cheese is melted into the mixture, stirring occasionally.  Remove the skillet from the heat and sprinkle with the remaining cheese.

Ingredients

• 1 pound ground beef
• 1 tablespoon chili powder
• 1 jar (16 ounces) Pace® Chunky Salsa
• 2.75 cups water
• 1 cup frozen whole kernel corn
• 8 ounces uncooked elbow macaroni (about 1 3/4 cups)
• 1.5 cups shredded Cheddar cheese