Southwestern Skillet Pasta

1. 1

   In large nonstick skillet over high heat bring 1 can enchilada sauce and 2-1/2 cups water to boil.

2. 2

   Stir in pasta; return to boil.

3. 3

   Cover; cook, stirring occasionally until pasta is just tender, about 12 minutes.

4. 4

   Stir in beans, soy crumbles, corn and remaining enchilada sauce; bring to boil.

5. 5

   Reduce heat to low.

6. 6

   Sprinkle with cheese.

7. 7

   Cover; cook until mixture is heated through and cheese is melted, 3-4 minutes.

8. 8

   Uncover; remove from heat.

9. 9

   Sprinkle with scallions.

10. 10

    Serve with chips, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.