Layered Mexican Bake
- Source
- Kraft recipe card
- Serves
- 4
- Prep
- 30 min
- Cook
- 30 min
- Cuisine
- Mexican
Ingredients
- 3/4 lb. extra-lean ground beef
- 1 onion, chopped
- 1 green pepper, chopped
- 2 tsp. chili powder
- 1-1/4 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
- 1 pkg. (10 oz.) frozen corn
- 3 high-fiber whole wheat tortillas (8 inch)
- 1/2 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream
- 3/4 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
Steps
- HEAT oven to 375°F.
- 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 1 cup meat sauce onto bottom of 8- or 9-inch square baking dish; top with layers of 1 tortilla, 1/2 cup meat sauce, sour cream and 1/4 cup cheese. Cover with second tortilla, 1 cup of the remaining meat sauce and 1/4 cup cheese; top with remaining tortilla and meat sauce. Cover.
- BAKE 25 min. or until heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted.
Notes
kraft kitchens tips - SPECIAL EXTRA: Garnish with chopped fresh cilantro or green onions just before serving.