Southwestern Shells and White Cheddar Ground Beef
Recipe Yield: 4 Servings
Ingredients
- 1 package (6.2 ounces) PASTA RONIĀ® Shells and White Cheddar
- 2 cups water
- 2 tablespoons of margarine, butter or spread with no trans fat
- 1 cup salsa
- 3/4 pound ground beef, cooked and drained
- 1 cup frozen or drained canned corn
- 1 garlic clove, minced or pressed
- 1 teaspoon chili powder
- 1/3 cup chopped green onions
- 1/4 cup pitted ripe olive slices
- 2 tablespoons chopped cilantro (optional)
Preparation Steps
- In a medium saucepan, bring to a boil: 2 cups water, 2 tablespoons margarine. Reduce heat to medium.
- Slowly stir in pasta. Boil uncovered 12 to 14 minutes, stirring frequently. Most of water will be absorbed.
- Stir in salsa (instead of milk), Special Seasonings, cooked beef, corn, garlic, and chili powder. Return to a boil. Boil 1 to 2 minutes or until pasta is tender. Stir in green onions and olives. Let stand 3 to 5 minutes to thicken. Sprinkle with cilantro, if desired.