After a recent surgery, I wasn’t able to stock up on groceries. But I still had to make dinner. One night, I looked in my pantry and created this from what was there. The results were fabulous!
—Michele Orthner, Lethbridge, AB
Takes: 30 min. • Makes: 4 servings
2 cups uncooked spiral pasta
1 lb. ground beef
1 jar (16 oz.) salsa
1 can (103/4 oz.) condensed cream of chicken soup, undiluted
1 cup shredded Mexican cheese blend, divided
1. Preheat the oven to 350°. Cook the pasta according to package directions.
2. Cook beef in a Dutch oven over medium heat until no longer pink; drain. Stir in the salsa, soup and 1/2 cup of cheese; heat through.
3. Drain pasta; stir into the meat mixture. Transfer to a greased 11x7-in. baking dish. Sprinkle with the remaining cheese. Cover and bake until cheese is melted, about 15-20 minutes.
11/2 cups: 585 cal., 28g fat (11g sat. fat), 101mg chol., 1241mg sod., 46g carb. (6g sugars, 3g fiber), 33g pro.