Santa Fe Skillet

• 1 pound lean ground beef (90% lean)
• 1 small onion, chopped
• 1 package (6 ounces) four-cheese corkscrew pasta mix
• 2 cups salsa
• 1 cup hot water
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• Dash cayenne pepper
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 cup shredded cheddar cheese
• Sour cream, optional

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir the pasta, contents of seasoning packet, salsa, water, chili powder, salt and cayenne into the skillet.
2. Bring to a boil. Reduce heat; cover and simmer until pasta is tender, about 15 minutes, adding more water if necessary. Stir in tomatoes; sprinkle with olives and cheese. Cover and simmer until heated through, 3-4 minutes. Serve with sour cream if desired.

ground beef, onion, fourcheese, salsa, water, chili powder, salt, cayenne pepper, tomatoes, olives, cheddar cheese, sour cream

Taken from www.tasteofhome.com/recipes/santa-fe-skillet/ (may not work)