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Ingredients
- 1 lb. (450 g) extra-lean ground beef
- 1 onion, chopped
- 1 Tbsp. chili powder
- 2 cups frozen corn, thawed, drained
- 1-2/3 cups (1/2 of 28-fl oz/796-mL can) no-salt-added diced tomatoes, undrained
- 6 small whole wheat tortillas
- 1 cup Kraft Tex Mex Light Shredded Cheese, divided 1/4 cup fat-free sour cream
Preparation
Step 1
HEAT oven to 375ºF.
BROWN meat with onions and chili powder in large skillet on medium-high heat. Add corn and tomatoes; cook 5 min. or until heated through, stirring occasionally.
SPOON 1 cup meat mixture into 1.5-L round casserole dish; cover with 3 tortillas, overlapping if necessary to fit dish. Top with 2 cups of the remaining meat mixture, 1/2 cup cheese. Cover with remaining tortillas and remaining meat mixture; cover.
BAKE 25 to 30 min. or until heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Cut into wedges. Serve topped with sour cream.
kraft kitchens tips
Special Extra
Garnish each serving with 1 Tbsp. chopped fresh cilantro or green onions.