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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âI started making this dish many years ago, and itâs still a favorite. As a mother who works full-time, Iâm always looking for quick, easy meals to prepare.â Lorie VanHorn â Waddell, Arizona Ingredients:
1 pound lean ground beef (90% lean) |
1 small onion, chopped |
1 package (6 ounces) four-cheese corkscrew pasta mix |
2 cups salsa |
1 cup hot water |
1 tablespoon chili powder |
1/2 teaspoon salt |
dash cayenne pepper |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 cup (4 ounces) shredded cheddar cheese |
sour cream, optional |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir the pasta, contents of seasoning packet, salsa, water, chili powder, salt and cayenne into the skillet.
2. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta is tender, adding more water if necessary. Stir in tomatoes; sprinkle with olives and cheese. Cover and simmer for 3-4 minutes or until heated through. Serve with sour cream if desired. Yield: 6 servings.
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