Ingredients Jump to Instructions ↓

  1. 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 BREAKSTONE'S® Sour Cream , optional

Instructions Jump to Ingredients ↑

  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. 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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