One-Pot Taco Pasta

One-Pot Taco Pasta

Courtesy of Kraft Kitchens 6 Servings • 15 Min. Prep Time • 35 Min. Cook Time
Ingredients
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

Directions:

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.

* Recipe courtesy of Kraft Kitchen

Nutrition:

Calories: 380; Total Fat: 11g; Saturated Fat: 5g; Cholesterol: 65mg; Total Carbs: 44g; Fiber: 5g; Sugar: 5g; Protein: 28g; Sodium: 580mg;