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Layered Mexican Bake

Prep Time:

20 min

Total Time:

55 min

Makes:

8 servings

What You Need!

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

Make It!

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.

Kraft Kitchens Tips

Special Extra

Garnish with chopped cilantro or green onions just before serving.

K:53809v10:114598

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Rated

by a cook on 11/19/2009
" Very tasty. I made it in a round casserole dish, my tortillas fit perfectly. I cut some fat by using black beans in place of the ground beef for the protein and only 1/2 can of corn. Delicious!"