Cowboy Spaghetti Western Skillet

• 1 lb. extra-lean ground beef
• 2 each yellow onions and carrots, chopped
• 1 jalapeno pepper, chopped
• 2 cloves garlic, minced
• 1 Tbsp. chili powder
• 1 can (28 oz.) diced tomatoes, undrained
• 2 cups fat-free reduced-sodium beef broth
• 1/2 cup BULL'S-EYE Original Barbecue Sauce
• 1/2 lb. BARILLA spaghetti uncooked, broken in half
• 1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
• 1/4 cup each chopped fresh cilantro and green onions

1. Brown meat in large deep skillet or Dutch oven; drain.
2. Return meat to skillet.
3. Add yellow onions; cook 5 min., stirring occasionally.
4. Add carrots, peppers and garlic; mix well.
5. Cook 6 to 8 min.
6. or until carrots are tender, stirring frequently.
7. Stir in chili powder; cook and stir 1 min.
8. Add tomatoes, broth, and barbecue sauce; mix well.
9. Bring to boil.
10. Add spaghetti; stir.
11. Cover, simmer on medium-low heat 15 min.
12. or until spaghetti is tender, stirring frequently and uncovering skillet for the last 2 min.
13. Remove from heat.
14. Top with cheese; let stand, covered, 2 min.
15. or until melted.
16. Top with cilantro and green onions.

extralean ground beef, onions, pepper, garlic, chili powder, tomatoes, beef broth, barbecue sauce, barilla spaghetti uncooked, four cheese, cilantro

Taken from www.kraftrecipes.com/recipes/cowboy-spaghetti-western-skillet-168966.aspx (may not work)