This recipe came in an email today from Eat Better America (General Mills) and looked good which it was! Highly recommend and will definitely make again!
1 pound extra lean (at least 93%) ground beef
1 jar (16 oz) mild salsa
1 cup tomato sauce
1 1/2 cups water
2 cups uncooked regular or multigrain elbow macaroni
1 cup frozen corn (I used a can of corn)
1 (15 oz) can kidney, pinto or black beans, drained and rinsed (this is not in the original recipe, one of the people who reviewed the recipe said that they added beans and I thought that sounded good plus it takes down the calorie count per serving, I used kidney this time)
1/2 cup (2 oz) shredded reduced fat sharp Cheddar cheese (left this off, flavorful enough without it)
1 In 12″ skillet, cook beef over medium high heat 5 – 7 minutes, stirring occasionally, until thoroughly cooked then drain.
2 Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn and beans if using. Reduce heat, cover and simmer 12 – 15 minutes, stirring occasionally, until macaroni is tender.
3 Sprinkle with cheese. Cover and let stand 1 – 2 minutes or until cheese is melted.
6 servings, each serving = 370 calories