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.
1 pound ground beef1 cup Pace® Picante Sauce1 tablespoon chili powder1 can (about 14.5 ounces) whole peeled tomatoes, cut up1 cup frozen whole kernel corn1.5 cups cooked elbow macaroni, cooked and drained0.5 cup shredded Cheddar cheese(about 2 ounces)
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