1 lb extra-lean (at least 93%) ground beef
1 jar (16 oz) mild salsa
1 cup tomato sauce (from 15-oz can)
1 1/2 cups water
2 cups uncooked elbow macaroni
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/2 cup shredded sharp Cheddar cheese (2 oz)
1. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2. Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
3. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.