Cheesy Beef and Bow Ties

2 1/2 cups uncooked bow-tie pasta
1 lb lean (at least 80%) ground beef
1/2 cup chopped green onions
1 can (10 3/4 oz) condensed Cheddar cheese soup
1 cup salsa
1 1/2 cups shredded Cheddar-American cheese blend


Cook and drain pasta as directed on package.

Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.

Reserve 2 tablespoons onions for garnish; stir remaining onions, the soup and salsa into beef. Heat to boiling. Reduce heat to medium-low; cook 5 minutes.

Stir in cooked pasta; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Sprinkle with cheese; cook just until melted. Sprinkle with reserved 2 tablespoons onions.