Ingredients
>
8 oz elbow macaroni
>
1 (15 oz) can vegetarian chili with beans
>
1/2 cup salsa
>
3/4 cup reduced-fat finely shredded Mexican cheese
>
1/2 small red onion, finely chopped
Steps
1
Preheat oven to 425ºF. Heat a large pot of salted water to a boil on high. Cook the elbow macaroni according to package directions.
2
In a large oven-safe skillet, combine the chili and salsa. Heat on medium 4–5 min., until warm. Stir in the cooked macaroni. Top with the cheese and red onion.
3
Place skillet in oven and bake 15–20 min., until cheese melts.
