Mexican Beef & Rice Casserole

Ingredient:

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 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

Preparation:

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.