Ingredients
8
oz uncooked rotini pasta (2 2/3 cups)
1
lb lean (at least 80%) ground beef
1/2
cup chopped onion (1 medium)
1
jar (26 oz) chunky tomato pasta sauce
1
can (11 oz) Southwestern style corn, undrained
1/2
teaspoon salt
1
cup shredded Cheddar cheese (4 oz)
4
medium green onions, sliced (1/4 cup), if desired
Preparation
Cook and drain pasta as directed on package. Meanwhile, in 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Stir in pasta sauce, corn, salt and cooked pasta. Cook until hot. Sprinkle with cheese; let stand 2 to 3 minutes or until melted. Sprinkle with green onions.
