2 1/2 C. uncooked bow-tie (farfalle) pasta (6 oz) 

1 lb lean (at least 80%) ground beef

1/2 C. chopped green onions (8 medium)

1 can (10 3/4 oz) condensed Cheddar cheese soup

1 C. Old El Paso® Thick ‘n Chunky salsa

1 1/2 C. shredded Cheddar-American cheese blend (6 oz)

 

Cook and drain pasta as directed on package. Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.  Reserve 2 T. onions for garnish; stir remaining onions, the soup and salsa into beef. Heat to boiling. Reduce heat to medium-low; cook 5 minutes.  Stir in cooked pasta; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Sprinkle with cheese; cook just until melted. Sprinkle with reserved 2 T. onions.