30-minute chili mac

1

lb.  extra-lean ground beef

2

tsp.  chili powder

1-1/2

cups  water

1

can  (15.5 oz.) kidney beans, rinsed

1

can  (15 oz.) tomato sauce

1

cup  TACO BELL® Thick & Chunky Salsa

3/4

cup  elbow macaroni, uncooked

1

cup  KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA

BROWN meat with chili powder in large saucepan.

ADD all remaining ingredients except cheese; mix well.

BRING to boil; cover. Simmer on low heat 15 min., stirring after 8 min. Serve topped with cheese.