Wild West Wagon Train Supper

Recipe Directions

8 ounces wagon wheels (rotelle)
1 pound extra-lean ground beef, fresh or frozen
1 teaspoon olive oil
1 large onion (for 1 cup chopped)
1 1/2 teaspoons chili powder or to taste
1/2 teaspoon garlic powder
1 jar (16 ounces) mild salsa
1 can (10 3/4 ounces) cheddar cheese soup

Bring 2 1/2 quarts of unsalted water to a boil in a 4 1/2-quart Dutch oven or soup pot. When water reaches a rapid boil, add pasta and cook until tender, 7 minutes.

Meanwhile, if beef is frozen, run it under hot water so you can remove any packaging. Place beef on a microwave-safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting.

Meanwhile, heat oil over medium heat in an extra-deep, 12-inch nonstick skillet. Peel and coarsely chop onion, adding it to skillet as you chop. Cook until onion begins to soften, 2 minutes. Add beef (fresh or partially defrosted) to skillet and raise the heat to medium-high. Add chili powder and garlic powder. Cook, turning and breaking up the meat, until it begins to crumble and brown, about 6 to 8 minutes.

Add salsa and soup, and stir well to combine. Drain wagon wheels and add to skillet. Stir until pasta is coated with sauce. Serve at once.