- 8
- 20 mins
- 50 mins
4.4/5
(16 Votes)
Ingredients
- 1 pound extra-lean ground beef
- 1 14 ounce can fire-roasted diced tomatoes, undrained
- 1 11 ounce can corn with red and green bell peppers, undrained
- 1/2 cup chopped onions
- 1 10 ounce tub 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 tablespoons 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. Substitute: 1.
Substitute 1 jar (14 oz.) your favorite salsa for the fire-roasted tomatoes.