Twist on one of the Kraft recipes

The recipe was for south-of-the-border chicken and pasta skillet. I didn't have any chicken thawed, but had some ground beef. So this is how it goes:

2 cups medium-size pasta, uncooked
1 lb. ground beef browned
2 cups salsa
12 oz. canned corn
4 oz. (1⁄2 of 8-oz. pkg.) Philadelphia Cream Cheese, cubed
1 cup Kraft Mexican Style Finely Shredded Four Cheese, divided

Cook pasta as directed on package.
meanwhile, brown ground beef in large nonstick skillet.
Add salsa, corn, cream cheese; simmer on medium-low heat 6 min. or until corn is heated through and cream cheese is melted, stirring ocasionally.
Drain pasta; add to skillet with half the shredded cheese. Simmer 3 min. or until heated through. Top with remaining shredded cheese; cover. Remove from heat; let stand 5 min. or until cheese is melted.

The original recipe called for 1/4 tsp. of ground cumin. I am not found of that spice, so I omitted it. Also I didn't have any frozen corn so I used canned.

This was absolutely awesome!!!!!