| 8 | oz uncooked rotini pasta (2 2/3 cups) |
| 1 | lb lean (at least 80%) ground beef |
| 1/2 | cup chopped onion (1 medium) |
| 1 | jar (26 oz) chunky tomato pasta sauce |
| 1 | can (11 oz) Green Giant® Southwestern style corn, undrained |
| 1/2 | teaspoon salt |
| 1 | cup shredded Cheddar cheese (4 oz) |
| 4 | medium green onions, sliced (1/4 cup), if desired |
| 1. | Cook and drain pasta as directed on package. Meanwhile, in 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. |
| 2. | Stir in pasta sauce, corn, salt and cooked pasta. Cook until thoroughly heated. Sprinkle with cheese; let stand 2 to 3 minutes until melted. Sprinkle with green onions. |
| No change. |
|
| Make this easy skillet your way by using your favorite cheese and pasta sauce or adding a pinch of herbs. |
Nutrition Information:
470 ( 150); 16g ( 7g, 1/2g); 65mg; 1320mg; 53g ( 5g, 9g); 27g 10%; 10%; 15%; 25% 2 ; 1 1/2 ; 0 ; 2 ; 1 3 1/2