Healthified Mexican Pasta Skillet

• 1 lb extra lean ground beef (at least 93%)
• 1 (16 ounce) jar muir glen organic mild salsa
• 1 cup muir glen organic tomato sauce (from 15-oz can)
• 1 1/2 cups water
• 2 cups uncooked multigrain elbow macaroni
• 1 cup green giant valley fresh steamers niblets frozen corn
• 1/2 cup shredded reduced-fat sharp cheddar cheese (2 oz)

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

extra lean ground beef, muir glen, muir glen organic, water, macaroni, green giant valley fresh steamers niblets, shredded reducedfat sharp

Taken from www.food.com/recipe/healthified-mexican-pasta-skillet-385305 (may not work)