Mexican Beef and Rice Casserole

• 1 lb. (450 g) extra-lean ground beef
• 1-1/2 cups Touch of Philadelphia Shredded Creamy Mexicana Cheese, divided
• 1 pkg. (35 g) 40%-less-sodium taco seasoning mix
• 1 cup long-grain white rice, uncooked
• 1 cup frozen mixed vegetables (carrots, corn, peas)
• 1-3/4 cups undrained canned no-salt-added diced tomatoes
• 1 cup salsa
• 1 cup 25%-less-sodium chicken broth

1. Heat oven to 375 degrees F.
2. Brown meat in large nonstick skillet.
3. Reserve 1 cup cheese.
4. Add remaining cheese and all remaining ingredients to meat in skillet; mix well.
5. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
6. Bake 40 to 50 min.
7. or until rice is tender.
8. Top with reserved cheese; bake, uncovered, 5 min.
9. or until melted.

extralean ground beef, philadelphia, taco, longgrain white rice, carrots, salt, salsa

Taken from www.kraftrecipes.com/recipes/mexican-beef-rice-casserole-183789.aspx (may not work)