Mexican Lasagna

By nanarose

Ingredients

• 1 lb. lean ground beef
• 1/2 cup chopped onions
• 1/2 cup chopped green peppers
• 2-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
• 1 can (11 oz.) whole kernel corn, drained
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 12 corn tortillas (6 inch), divided
• 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
• 1 cup KRAFT Shredded Sharp Cheddar Cheese
• 1 can (2-1/4 oz.) sliced black olives, drained

Preparation

Step 1

HEAT oven to 375°F.

BROWN meat in large skillet; drain. Return meat to skillet. Add onions and peppers; cook 3 to 4 min. or until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.

LAYER 1/3 of the meat mixture and half each of the tortillas and cottage cheese in 13x9-inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle with Cheddar cheese and olives.

BAKE 30 min. or until heated through.