Layered Mexican Bake

By deanarrca

Ingredients

• 3/4 lb. extra-lean ground beef
• 1 onion, chopped
• 1 green pepper, chopped
• 2 tsp. chili powder
• 1-1/4 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
• 1 pkg. (10 oz.) frozen corn
• 3 high-fiber whole wheat tortillas (8 inch)
• 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 3/4 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Details

Servings 4
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 375ºF.

BROWN meat with onions and peppers in large skillet on medium-high heat. Stir in chili powder; cook 1 min. Add salsa and corn; mix well. Simmer 5 min.

SPREAD 1 cup meat sauce onto bottom of 8- or 9-inch square baking dish; top with layers of 1 tortilla, 1/2 cup meat sauce, sour cream and 1/4 cup cheese. Cover with 1 tortilla, 1 cup of remaining meat sauce and 1/4 cup of remaining cheese; top with remaining tortilla and meat sauce. Cover with foil.

BAKE 25 min. or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 min. or melted.

kraft kitchens tips

SPECIAL EXTRA
Garnish with chopped cilantro or green onions just before serving.