Spanish Macaroni Skillet

• 1 (7-ounce) package uncooked dried elbow macaroni
• 1/2 cup milk
• 1 Land O Lakes All-Natrual Egg
• 1 (4-ounce) can chopped green chiles, drained
• 1 tablespoon Land O Lakes Butter
• 1 cup fresh chunky salsa, drained
• 1 (15-ounce) can pinto beans, rinsed, drained
• 6 (3/4-ounce) slices Land O Lakes Deli Hot Pepper Jack Cheese, coarsely chopped
• Sour cream, if desired

1. Cook macaroni according to package directions.
2. Drain; keep warm.
3. Beat milk and egg in medium bowl with fork.
4. Stir in cooked macaroni and chiles.
5. Melt butter in 10-inch nonstick skillet until sizzling; add macaroni mixture.
6. Cover; cook over low heat 12-15 minutes or until set.
7. Remove from heat; let stand 5 minutes.
8. Meanwhile, heat salsa and beans in 2-quart saucepan over medium heat 5-8 minutes or until heated through.
9. Invert onto large serving plate or spoon onto individual serving plates.
10. Top with cheese and salsa mixture.
11. Dollop with sour cream, if desired.

elbow macaroni, milk, egg, green chiles, butter, fresh chunky salsa, pinto beans, pepper, sour cream

Taken from www.landolakes.com/recipe/594/spanish-macaroni-skillet (may not work)