Ingredients
1
cup Old El Paso™ salsa (any variety)
2/3
cup uncooked elbow macaroni (2 ounces)
3/4
cup water
2
teaspoons chili powder
2
cups Progresso™ red kidney beans (from 19-oz can), drained, rinsed
1
can (8 ounces) tomato sauce
1/2
cup shredded Cheddar cheese (2 ounces)
Preparation
Heat all ingredients except cheese to boiling in 10-inch nonstick skillet; reduce heat.
Cover and simmer about 15 minutes, stirring frequently, until macaroni is tender. Sprinkle with cheese.
