Layered Mexican Bake

By amberwherley

Ingredients

• 1-1/2 lb. extra-lean ground beef
• 1 large onion, chopped
• 2 green peppers, chopped
• 4 tsp. chili powder
• 2-1/2 cups chunky red salsa
• 2 pkg. (10 oz. each) frozen corn
• 6 high-fiber whole wheat tortillas (8 inch)
• 1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Details

Servings 8
Preparation time 20mins
Cooking time 55mins
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 2 cups meat sauce onto bottom of 13x9-inch baking dish; top with layers of 2 tortillas, 1 cup meat sauce, sour cream and 1/2 cup cheese. Cover with 2 tortillas, 2 cups of remaining meat sauce and half of remaining cheese; top with remaining tortillas and meat sauce. Cover with foil.

BAKE 30 min. or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted.