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Tex-Mex Pasta

After a recent surgery, I wasn’t able to stock up on groceries. One night, I looked in my pantry and created this. The results were fabulous! —Michele Orthner, Lethbridge, Alberta
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 2 cups uncooked spiral pasta
  • 1 pound ground beef
  • 1 jar (16 ounces) salsa
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup shredded Mexican cheese blend, divided

Directions

  • Preheat oven to 350°. Cook pasta according to package directions.
  • Meanwhile, cook beef in a Dutch oven over medium heat until no longer pink; drain. Stir in the salsa, soup and 1/2 cup cheese; heat through.
  • Drain pasta; stir into meat mixture. Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Cover and bake until cheese is melted, 15-20 minutes.
Nutrition Facts
1 1-1/2 cups: 585 calories, 28g fat (11g saturated fat), 101mg cholesterol, 1241mg sodium, 46g carbohydrate (6g sugars, 3g fiber), 33g protein.

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