Mexican Beef & Rice Casserole

INGREDIENTS:

• 1 lb extra-lean ground beef
  
• 1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
• 1 pkg (1 oz.) TACO BELL® Taco Seasoning Mix
• 1 cup long-grain white rice, uncooked
• 1 cup frozen mixed vegetables (carrots, corn, peas)
• 1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
• 1 cup TACO BELL® Thick & Chunky Medium Salsa
• 1 cup fat-free reduced-sodium chicken broth

DIRECTIONS:

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

This recipe was used with permission from Kraft Foods.