Ingredients
1
package (7 ounces) elbow macaroni (2 cups)
1
cup frozen whole kernel corn
1
jar (8 ounces) Old El Paso™ salsa (any variety) (1 cup)
1
small green bell pepper, chopped (1/2 cup)
2
cups Progresso™ diced tomatoes (from 28-oz can), undrained
1
cup shredded Cheddar cheese (4 ounces)
Freshly ground pepper, if desired
Preparation
Cook and drain macaroni as directed on package.
While macaroni is cooking, heat remaining ingredients except cheese and pepper to boiling in 2-quart saucepan over medium heat; reduce heat to low. Simmer uncovered 5 minutes.
Stir in macaroni. Sprinkle with cheese. Cover and let stand about 5 minutes or until cheese is melted. Serve with pepper.
