Ingredients
1 pound lean ground beef (90% lean)1 small onion, chopped1 package (6 ounces) four-cheese corkscrew pasta mix2 cups salsa1 cup hot water1 tablespoon chili powder1/2 teaspoon saltDash cayenne pepper1 can (14-1/2 ounces) diced tomatoes, undrained1 can (2-1/4 ounces) sliced ripe olives, drained1 cup shredded cheddar cheeseSour cream, optional
Preparation
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble meat; drain. Stir in the pasta, contents of seasoning packet, salsa, water, chili powder, salt and cayenne.
Bring to a boil. Reduce heat; cover and simmer until pasta is tender, about 15 minutes, adding more water if necessary. Stir in tomatoes; sprinkle with olives and cheese. Cover and simmer until heated through, 3-4 minutes. Serve with sour cream if desired.
