Salsa Ranch Skillet

Makes 4 to 6 servings

1 lb. ground beef

1/2 c. sweet onion, chopped

1/2 c. green pepper, chopped

2.8-oz. pkg. ranch salad dressing mix

15-oz. can tomato sauce

1 c. water

16-oz. jar mild salsa

16-oz. can baked beans

8-oz. pkg. rotini, uncooked

1 c. shredded Colby & Monterey Jack cheese

Brown beef, onion and pepper in a skillet over medium heat; drain. Stir in dressing mix until well blended. Add tomato sauce, water, salsa and beans; bring to a boil. Stir in uncooked rotini; reduce to medium-low heat and simmer, stirring occasionally, for 12 to 15 minutes, until tender. Remove from heat. Sprinkle with cheese and let stand for 5 minutes, or until cheese melts and sauce thickens.

Look for old restaurant serving dishes at flea markets and antique shops…they’re roomy enough to hold the largest family recipes.