Mexican Pasta

Mexican Pasta 16 oz box radiatore pasta; prepared to al dente drizzle of oil 1/2 cup onion; diced 1/4 cup yellow sweet bell pepper; diced 1/4 cup green chilies; diced 1# ground beef 16 oz can refried beans 3 cups salsa* 1 teaspoon cumin 1 teaspoon garlic powder or minced garlic 1 teaspoon oregano pinch of McCormick cayenne (or more to taste) Kraft Shredded cheddar and sour cream for garnish Diced tomatoes for garnish Boil pasta in salted water until al dente. Drain, reserving several cups of pasta water. In a large nonstick skillet heat a drizzle of oil over medium-high heat. Add onion, pepper and chilies. Saute 3-4 minutes until browned around the edges. Push vegetables aside and brown beef, breaking into smaller pieces. Cook until no longer pink then stir into vegetables. Add refried beans, salsa and seasonings to skillet and stir well. Bring to a bubble. Add drained pasta to skillet and stir to coat. Let simmer for several minutes, stirring often to allow all of the pasta to absorb the sauce. Add pasta water in small increments if pasta gets too dry. Serve sprinkled with cheese, a dollop of sour cream and some diced tomatoes. *You could substitute 2 14.5 oz cans of petite diced or crushed tomatoes, a teaspoon of chili powder, a teaspoon of cumin, a teaspoon of oregano and 1/2 teaspoon garlic for the salsa if necessary.