Cheesy Skillet Taco Pasta

• 1 tablespoon canola oil
• 1 package Gardein Beefless Ground
• 1 large onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 (1-ounce) package taco seasoning
• 1/2 teaspoon salt
• 1 (16-ounce) jar medium salsa
• 2 cups water
• 2 cups uncooked rotini or elbow pasta
• 1 1/4 cups Diaya Pepper Jack shreds
• 3 tablespoons chopped fresh cilantro
• Garnishes: avocado slices, sour cream, jalapeno slices, cilantro sprigs, etc

1. Heat the oil in a large deep skillet over medium-high heat. Add the beefless ground, onion, bell pepper, taco seasoning and salt. Cook, stirring frequently, until the vegetables are softened, about 6 minutes.
2. Add the salsa, water and pasta; bring to a boil.
3. Reduce the heat and simmer, covered, stirring frequently, until the pasta is tender, 7-9 minutes.
4. Sprinkle evenly with the cheese. Cover and cook until the cheese is melted, about 1 minute. Serve sprinkled with the cilantro.narnish with avocado, pickles jalapeno slices, etc.

canola oil, ground, onion, green bell pepper, taco seasoning, salt, salsa, water, rotini, diaya pepper, fresh cilantro, avocado

Taken from www.yummly.com/recipe/Cheesy-Skillet-Taco-Pasta-1258977 (may not work)