One Pot Fajita Mac and Cheese

Ingredientai

1/2 pound boneless beef sirloin steak, cut into thin strips

1 tablespoon olive oil

1 medium green bell pepper, cut into 2-inch long strips (about 1 1/2 cups)

3 cups Pace® Chunky Salsa

1 1/2 tablespoons fajita seasoning

2 cups water12 ounces (about 3 cups) uncooked elbow macaroni or cavatelli pasta

1/2 cup coarsely crushed tortilla chips

1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)

1 tablespoon chopped fresh cilantro (optional)

Nurodymai

Step 1Heat the oven to 350°F.  While the oven is heating, season the beef with salt and pepper.  Heat the oil in a 12-inch ovenproof skillet over medium-high heat.  Add the beef and cook until well browned and cooked through.  Remove the beef to a plate.Step 2Add the green pepper to the skillet and cook for 3 minutes or until tender-crisp.  Remove the green pepper to the plate with the beef.Step 3Heat the salsa, fajita seasoning and water in the skillet to a boil.  Stir in the elbows (press the elbows down to submerge in the salsa mixture).  Reduce the heat to medium.  Cook for 8 minutes or until the macaroni is tender, stirring occasionally.  Return the beef and green pepper to the skillet with the macaroni and cook until the mixture is hot.  Season to taste.  Sprinkle with the crushed tortilla chips and cheese.Step 4Bake for 5 minutes or until the cheese is melted.  Sprinkle with the cilantro just before serving, if desired.