Monday, January 7, 2008

Pasta and Bean Skillet

This recipe comes from my new Betty Crocker recipe book (30 minutes or less). It was very easy.

1 cup salsa
2/3 c. uncooked elbow macaroni (I used 1 cup)
3/4 c. water (I used 1 cup)
2 tsp. chili powder
1 can (15 or 16 oz) kidney beans, rinsed and drained
1 can (8 oz) tomato sauce
1/2 c. shredded cheddar cheese

Heat all ingredients except cheese to boiling in 10 inch skillet; reduce heat to low.
Cover and simmer about 15 minutes, stirring frequently, until macaroni is just tender. Sprinkle with cheese.

It's that simple

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