1 lb. extra-lean ground beef 1 yellow onion, chopped 1 c. each chopped red and yellow peppers 1 clove garlic, minced 1 Tbsp. chili powder 3 c. water 1 can (15 oz.) tomato sauce 3 c. wagon wheel pasta, uncooked 1/2 c. frozen corn 1 c. KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA 1 green onion, diagonally cut into thin slices
What to do:
1. Brown meat with yellow onions in nonstick Dutch oven or large deep 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.
* Substitute: Substitute chopped fresh cilantro for the sliced green onions.
* Special Extra: Add 1 chopped canned chipotle pepper in adobo sauce with the chili powder.
* Substitute: Prepare using your favorite small shaped pasta, such as penne or fusilli.