Tex-Mex Taco Pasta Skillet

• 1 lb. (450 g) extra-lean ground beef
• 1 red pepper, chopped
• 3 green onions, chopped
• 2-1/2 cups water
• 1 cup salsa
• 1 tsp. chili powder
• 1-1/2 cups elbow macaroni, uncooked
• 1 cup frozen corn
• 1 cup Cracker Barrel Shredded Habanero Heat Cheese
• 1 Tbsp. chopped fresh cilantro

1. Brown meat with peppers and onions in large nonstick skillet.
2. Stir in water, salsa and chili powder; bring to boil.
3. Stir in macaroni; cover.
4. Simmer on medium-low heat 10 to 12 min.
5. or until macaroni is tender, stirring occasionally and adding corn for the last 5 min.
6. Remove from heat.
7. Top with cheese; cover.
8. Let stand 2 min.
9. or until melted.
10. Sprinkle with cilantro.

extralean ground beef, red pepper, green onions, water, salsa, chili powder, elbow macaroni, frozen corn, cheese, fresh cilantro

Taken from www.kraftrecipes.com/recipes/tex-mex-taco-pasta-skillet-143423.aspx (may not work)