Mexican lasagna

By á-34480

Ingredients

• 1 . 1 pound lean ground beef
• 2 . 1/2 cup chopped onion
• 3 . 1/2 cup chopped green pepper
• 4 . 2 1/2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
• 5 . 1 (11 ounce) can whole kernel corn, drained
• 6 . 1 teaspoon chili powder
• 7 . 1 teaspoon ground cumin
• 8 . 12 (6 inch) corn tortillas, divided
• 9 . 1 (16 ounce) container BREAKSTONE'S or KNUDSEN Cottage Cheese
• 10 . 1 cup KRAFT Shredded Sharp Cheddar Cheese
• 11 . 1 (2.25 ounce) can small pitted ripe olives, drained

Preparation

Step 1

12. Preheat oven to 375 degrees F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.
13. Layer one third of the meat mixture and one 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.
14. Bake 30 min. or until heated through.