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.
1 pound ground beef1 tablespoon chili powder1 jar (16 ounces) Pace® Chunky Salsa2.75 cups water1 cup frozen whole kernel corn8 ounces uncooked elbow macaroni (about 1 3/4 cups)1.5 cups shredded Cheddar cheese
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