• 1 lb. ground beef
• 1 jar (16 oz.) Salsa
• 1-1/2 cups water
• 2 cups elbow macaroni (7 oz.), uncooked
• 1 can (15.25 oz.) whole kernel corn, drained
• 1-1/4 cups Shredded Sharp Cheddar Cheese, divided
  
  

Direction

BROWN meat in large skillet; drain.

ADD salsa and water; stir. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 15 minutes or until macaroni is tender.

ADD corn and 1 cup of the cheese; cook until cheese is melted and mixture is heated through, stirring occasionally. Sprinkle with remaining 1/4 cup cheese; cover. Let stand 1 minute or until cheese is melted.