One-Pot Taco Pasta

1 lb. extra-lean ground beef
1 yellow onion, chopped
1 cup each chopped red and yellow peppers
1 clove garlic, minced
1 Tbsp. chili powder
3 cups water
1 can (15 oz.) tomato sauce
3 cups wagon wheel pasta, uncooked
1/2 cup frozen corn
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1 green onion, diagonally cut into thin slices

1. BROWN meat with yellow onions in nonstick Dutch oven or deep large nonstick
skillet. Add peppers; cook 5 min. or until crisp-tender, stirring occasionally. Stir in
garlic and chili powder; cook 1 min.
2. ADD water and sauce; stir. Bring to boil. Stir in pasta; cover. Simmer 15 min. or just
until pasta is tender, stirring occasionally. Stir in corn; cook 3 to 4 min. or until
heated through.
3. TOP with cheese and green onions.

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