Mexican Pasta Salad

Ingredients

• 2 cans Mexican stewed tomatoes
• 12-oz pkg Skinner trio Italian pasta
• 12-oz Mexican Velveeta cubed
• 1 can ranch style beans drained
• 1 cup chopped bell pepper
• 1 small can sliced ripe olives
• 1 bunch chopped green onions

Directions

1. Cook pasta
2. Rinse with cold water and drain
3. Drain and chop tomatoes Save liquid
4. Melt cheese with 2 Tbsp tomato liquid in microwave or on stove top
5. Add 13 cup liquid to cheese Mix everything together in large bowl Serve cold or at room temperature
6. Stir when ready to serve
7. Makes a lot