Recipe: Layered Mexican Bake

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First I want to say that if you haven't had a chance to check out KraftFoods.com, you need to do so. When I think of Kraft I normally don't think Healthy Recipes but they have a TON.

We made the Layered Mexican Bake last night for dinner and we loved it. It's so easy. I put it in the oven and had 20 minutes to pick up the house.

What you need:

1-1/2 lb. extra-lean ground beef
1 large onion
chopped 2 green peppers
 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

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.

Let me know if you like it too!