Chili Pasta Skillet

Ingredients

• 0.8 cup triple cheddar cheese shredded with a touch of philadelphia, divided kraft
• 1 Tbsp chili powder 
• 1 lb extra-lean ground beef 
• 1 cup corn kernels fresh
• 4 cloves garlic chopped
• 1 small onion chopped
• 3 cups rigatoni pasta uncooked
• 0.5 cup taco bellâ® & chunky salsa thick
• 1 large tomatoes coarsely chopped
• 1 large zucchini coarsely chopped

Equipment

• frying pan

Directions

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, brown meat with onions and garlic in large skillet.
3. Add zucchini, corn and chili powder; cook 7 min. or until vegetables are tender, stirring occasionally. Stir in tomatoes and salsa; cook 3 min. or until heated through, stirring occasionally.
4. Drain pasta.
5. Add to meat mixture; mix lightly. Stir in 1/2 cup cheese.
6. Serve topped with remaining cheese.