Mexican Pasta Skillet

Jennifer S.

1 lb extra-lean ground beef
1/2 cup onion, minced
16 oz mild salsa
1 cup tomato sauce (from 15-oz can)
1 1/2 cups water
2 cups uncooked regular or multigrain elbow macaroni
1 can corn, drained
1 can black beans, drained and rinsed
1 cup shredded Cheddar cheese (2 oz)

In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni, corn and beans. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.