Tex-Mex Beef & Rice Casserole

By ebdonahue

Ingredients

• 1 lb. extra-lean ground beef
• 1 can (14 oz.) fire-roasted diced tomatoes, undrained
• 1 can (11 oz.) corn with red and green bell peppers, undrained
• 1/2 cup chopped onions
• 1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme, divided
• 3 cups cooked long-grain white rice
• 1 cup KRAFT Shredded Colby & Monterey Jack Cheeses, divided
• 1 cup crushed tortilla chips
• 3 Tbsp. chopped fresh cilantro

Preparation

Step 1

1. HEAT oven to 350 degrees F.

2. BROWN meat in large nonstick skillet; drain. Return to skillet. Add tomatoes, corn, onions and 3/4 cup cooking creme; mix well.

3. COMBINE rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with layers of meat mixture, remaining cooking creme and remaining shredded cheese; cover.

4. BAKE 30 min. or until heated through. Top with crushed chips and cilantro.

Notes:
Substitute 1 jar (14 oz.) your favorite salsa for the fire-roasted tomatoes.

Add black beans (drained and rinsed)

Garnish with avocado, chopped green onions