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Main dishes

Cheesy Corn & Pasta Soup with Ground Beef

photo by:kraft
This creamy, cheesy pasta soup is super hearty, too, thanks to the addition of corn, peppers and ground beef.
time
prep:
10 min
total:
30 min
servings
total:
8 servings, 1 cup each

What You Need

1
lb.  ground beef
1
cup  frozen corn
1
 bell pepper, any color, chopped
1
jar  (16 oz.) TACO BELL® Thick & Chunky Salsa
1
can  (14-1/2 oz.) fat-free reduced-sodium chicken broth
2
cups  water
1
env.  (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1
cup  bite-size pasta, uncooked
1/2
lb.   (8 oz.) VELVEETA®, cut into 1/2-inch cubes

Make It

BROWN meat in large saucepan; drain. Add corn and peppers; cook 3 to 5 min. or until crisp-tender, stirring occasionally.

ADD salsa, broth, water and dressing mix. Bring to a boil.

ADD pasta; cover. Simmer 10 to 12 min. or until pasta is tender. Add VELVEETA; cook until melted, stirring occasionally.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Make Ahead
Soup can be prepared ahead of time. Cool, then portion into small containers. Store in refrigerator up to 4 days, or in the freezer for up to 3 months. If freezing, thaw in refrigerator until ready to reheat just before serving.
Substitute
Prepare as directed, substituting 1 cup uncooked instant brown or white rice for the uncooked pasta.
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