Shelly's Recipe

SOUTHWEST SKILLET

Category: Ground

3/4 lb lean ground beef
1 1/2 cups water
3/4 cup milk
2 tbsp margarine or butter
1 pkg (6.0 oz) PASTA RONI Corkscrew with Four Cheeses
1 tsp chili powder
1 cup chunky salsa
1 cup frozen whole kernel corn
1/2 cup shredded Mexican cheese blend
Chopped cilantro (optional)

In large skillet, brown ground beef until thoroughly cooked; drain. Add 1 1/22 cups water, 3/4 cup milk and 2 tbsp margarine or butter to skillet with beef. Bring to a boil. Slowly stir in pasta, seasonings and chili powder. Return to a boil. Reduce heat to medium.

Gently boil uncovered, 7 minutes, stirring occasionally. Stir in salsa and corn; return to a boil. Boil 1 to 2 minutes or until pasta is slightly firm, stirring frequently. Remove skillet from heat. (Sauce will be thin.) Sprinkle cheese and topping over pasta. Let stand 3 to 5 minutes for sauce to thicken. Sprinkle with cilantro, if desired.