Southwestern Pasta Skillet

Southwestern Pasta Skillet

1lb lean ground chuck

Garlic salt and pepper

1/2 cup water

1 Tbsp dehydrated onion flakes

1 can Spicy Chili Beans

1 can Mexicorn

1 tsp chili powder

1/2 tsp cumin

1/2 tsp dried cilantro

15.5 oz jar Pace Mexican Four Cheese Salsa con Queso 

1 lb Rotini, cooked al dente, drained

Brown and crumble the ground chuck in a large skillet with the garlic salt and pepper (to taste) and the dehydrated onions and water. When thoroughly cooked, stir in the beans, Mexicorn, spices and Salsa Con Queso until combined. Cook on low until heated through. Stir in the rotini and serve.

This was good and easy with the pasta.....but it would be CRAZY good as a dip without the pasta! I had to chase John out of the kitchen to keep him from eating it all with corn chips right out of the skillet!

Adapted from recipe with the same name at Pillsbury.com