Makes: 8 servings
Total Time: 55 mins
Prep: 20 mins
1 1/2 pounds extra-lean ground beef
1 large onion, chopped
2 green peppers, chopped
4 teaspoons chili powder
2 1/2 cups chunky red salsa
2 packages (10 ounces 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 375 degrees F.
BROWN meat with onions and peppers in large skillet on medium-high heat. Stir in chili powder; cook 1 minute. Add salsa and corn; mix well. Simmer 5 minutes.
SPREAD 2 cups meat sauce onto bottom of 13×9-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 minutes or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted.
From the Test Kitchen: Tip Kraft Kitchens Tips
Special Extra: Garnish with chopped cilantro or green onions just before serving.