| 1 | 16 oz. pkg of veggie crumbles |
| 1 | jar (16 oz) Muir Glen® organic mild salsa |
| 1 | cup Muir Glen® organic tomato sauce (from 15-oz can) |
| 1 1/2 | cups water |
| 2 | cups uncooked regular or multigrain elbow macaroni |
| 1 | cup Green Giant® Niblets® frozen corn |
| 1/2 | cup shredded reduced-fat 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. |
from Eat Better America
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