In a hurry? Try a 20-minute skillet meal with sassy salsa and tender pasta.
2 1/2 cups uncooked bow-tie (farfalle) pasta (6 oz), cooked according to package directions
1 lb lean (at least 80%) ground beef
1/2 cup chopped green onions (8 medium)
1 can (10 3/4 oz) condensed Cheddar cheese soup
1 cup Old El Paso™ Thick ‘n Chunky salsa
1 1/2 cups shredded Cheddar-American cheese blend (6 oz)
1 In 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.
2 Reserve 2 tablespoons onions for garnish; stir remaining onions, the soup and salsa into beef. Heat to boiling. Reduce heat to medium-low; cook 5 minutes.
3 Stir in cooked pasta; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Sprinkle with cheese; cover and cook just until melted. Sprinkle with reserved 2 tablespoons onions.
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