1 lb. extra-lean ground beef
1 ½ cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
1 pkg (1 oz) taco seasoning mix
1 cup long-grain white rice, uncooked
1 cup frozen corn
1 can (14.5 oz) no-salt-added diced tomatoes, undrained
1 cup Thick & Chunky Salsa (heat to your liking)
1 cup fat-free reduced-sodium chicken broth
Heat oven to 375F.
Brown meat in large nonstick skillet; drain. Return meat to skillet. Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.
Spoon into 13×9-inch baking dish sprayed with cooking spray; cover.
Bake 40 to 50 min or until rice is tender. Top with reserved cheese; bake, uncovered, 5 min or until melted.