Adapted from kraftrecipes.com
lb. extra-lean ground beef
cup each chopped green and red peppers
cup TACO BELL® Thick & Chunky Salsa, divided
cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
corn tortillas (6 inch)
Tbsp. chopped fresh cilantro
HEAT oven to 400°F. BROWN meat with peppers in large nonstick skillet. Stir in 1/4 cup salsa; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/4 cup cheese. SPREAD 1/4 cup of the remaining salsa onto bottom of 9-inch square baking dish. Stack 4 tortillas; wrap in waxed paper. Microwave on HIGH 10 sec. or just until warmed. Spoon 1/3 cup meat mixture down center of each tortilla; roll up. Place, seam sides down, over salsa in dish. Repeat. Top with remaining salsa; cover. BAKE 20 min. or until heated through. Top with remaining cheese; bake, uncovered, 2 to 3 min. or until melted. Sprinkle with cilantro.