Chili Mac

Chili Mac

1 lb. ground beef
1 cup Picante Sauce
1 tbsp. chili powder
1 can (14 1/2 oz.) whole peeled tomatoes, cut up
1 cup frozen whole kernel corn
3 cups cooked elbow pasta
1/2 cup shredded Cheddar cheese
Sliced avocado and sour cream

Cook beef in skillet until browned. Pour off fat.

Add picante sauce, chili powder, tomatoes and corn. Heat to a boil.
Cook over low heat 10 min.

Add pasta. Top with cheese. Cover and heat until cheese is melted.
Garnish with avocado and sour cream.

Serves 4.