Cheesy Corn & Pasta Soup with Ground Beef

Ingredients

• 1  bell pepper chopped
• 14 oz chicken broth fat-free reduced-sodium canned
• 1 cup regular corn frozen
• 1 lb ground beef 
• 1 cup bite-size pasta uncooked
• 0.7 oz env. seasons dressing mix italian good
• 16 oz taco bellâ® & chunky salsa thick
• 2 cups water 
• 8 oz velveetaâ cut into 1/2-inch cubes
• 8 oz velveetaâ cut into 1/2-inch cubes

Equipment

• sauce pan

Directions

1. Brown meat in large saucepan; drain.
2. Add corn and peppers; cook 3 to 5 min. or until crisp-tender, stirring occasionally.
3. Add salsa, broth, water and dressing mix. Bring to a boil.
4. Add pasta; cover. Simmer 10 to 12 min. or until pasta is tender.
5. Add VELVEETA; cook until melted, stirring occasionally.