Spanish Macaroni Skillet

6 servings

Ingredients:
1 package uncooked dried elbow macaroni
1/2 cup milk
1 large egg
1 can chopped green chilies, drained
1 tablespoon butter or margarine
1 cup pepper Jack cheese, shredded
1 can pinto beans, rinsed, drained
1 cup fresh chunky salsa, drained
Sour Cream, if desired

COOK macaroni according to package directions. Drain. Set aside.
BEAT milk and egg in medium bowl with fork. Stir in cooked macaroni and chilies.
MELT butter in 10-inch nonstick skillet until sizzling; add macaroni mixture. Cover; cook over low heat until set (12 to 15 minutes). Remove from heat; let stand 5 minutes.
INVERT onto large serving plate or spoon onto individual serving plates. Top with cheese, beans and salsa. Dollop with sour cream, if desired.