Cooking Directions

• Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.
• Stir the picante sauce, chili powder, tomatoes and corn in the skillet and heat to a boil. Reduce the heat to low and cook for 10 minutes. Stir the pasta in the skillet and sprinkle with the cheese. Cover and heat until the cheese melts. Garnish with sliced avocado and sour cream, if desired.

Ingredients

• 1 pound ground beef
• 1 cup Pace® Picante Sauce
• 1 tablespoon chili powder
• 1 can (about 14.5 ounces) whole peeled tomatoes, cut up
• 1 cup frozen whole kernel corn
• 1.5 cups cooked elbow macaroni, cooked and drained
• 0.5 cup shredded Cheddar cheese(about 2 ounces)