Mexican Pasta Skillet (vegetarian) | 1 | cup Old El Paso® salsa (any variety) |
| 2/3 | cup uncooked elbow macaroni (2 ounces) |
| 3/4 | cup water |
| 2 | teaspoons chili powder |
| 2 | cups Progresso® red kidney beans (from 19-oz can), drained, rinsed |
| 1 | can (8 ounces) tomato sauce |
| 1/2 | cup shredded Cheddar cheese (2 ounces) |
| 1. | Heat all ingredients except cheese to boiling in 10-inch nonstick skillet; reduce heat. |
| 2. | Cover and simmer about 15 minutes, stirring frequently, until macaroni is tender. Sprinkle with cheese. |
Serve in shallow bowls, and arrange tortilla chips around the rim of each bowl. Top with a dollop of sour cream and a sprinkle of chopped cilantro for extra Southwest flair.
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