Wild West Wagon Train Supper

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.

Wild West Wagon Train Supper

Feel Good About: This is a low-fat dish kids will love!

Approximate Values Per Serving: 449 calories (22% from fat), 11 g fat (2.5 g saturated), 166 mg cholesterol, 29 g protein, 53 g carbohydrates, 4 g dietary fiber, 602 mg sodium

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