Mexican Pasta Salad - cooking recipe

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

Preparation

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