Pasta and Bean Skillet

Makes 4 servings

• 1 cup salsa
• 2/3 cup uncooked elbow macaroni, wagon wheel pasta (rotelle) or small pasta shells (2 ounces)
• 3/4 cup water
• 2 teaspoons chili powder
• 1 (15-ounce) can pork and beans, undrained, or kidney beans, rinsed and drained
• 1 (8-ounce) can tomato sauce
• 1/2 cup shredded cheddar cheese (2 ounces)

1. Heat all ingredients except cheese to boiling in 10-inch nonstick skillet; reduce heat to low.

2. Cover and simmer about 15 minutes, stirring frequently, just until macaroni is tender. Sprinkle with cheese.