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2 cups uncooked wagon wheel pasta (rotelle) (4 ounces)
1 pound ground beef
1 large onion, sliced or chopped (1 cup)
1 (8-ounce) package process sharp cheddar cheese spread
1/2 cup milk
1/2 teaspoon garlic salt
1 large tomato, chopped (1 cup)
1/2 cup shredded cheddar cheese (2 ounces)


1. Cook and drain pasta as directed on package.

2. While pasta is cooking, cook beef and onion in 10-inch skillet over medium-high heat about 10 minutes, stirring occasionally, until beef is brown; drain.

3. Reduce heat to medium. Stir cheese spread, milk and garlic salt into beef; continue stirring until cheese is melted and mixture is well blended. Stir in pasta and tomato. Sprinkle with Cheddar cheese; cover and heat 2 to 3 minutes or until cheese is melted.