Ingredients:
- 1 lb. ground beef
- 15 to 16 oz. can chili beans in chili sauce
- 1 1/2 cups prepared thick-and-chunky salsa
- 1/2 cup water
- 1/2 cup chopped fresh cilantro
- 2 cups cooked elbow macaroni, hot
Directions:
- Heat large nonstick skillet over medium heat until hot. Add ground beef and cook 8 to 10 minutes, breaking up into 3/4-inch crumbles and stirring occasionally. Pour off drippings as necessary.
- Stir in beans, salsa and water; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thickened, stirring frequently.
- Stir in cilantro. Serve beef mixture over hot macaroni.
