- Servings: 8
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 55 mins
|1½ lb||Extra-lean Ground Beef|
|1||Large Onion, chopped|
|2||Green Peppers, chopped|
|4 tsp||Chili Powder|
|2½ cups||Chunky Red Salsa|
|2× 10 oz pkgs||Frozen Corn|
|6||High-fiber Whole Wheat Tortillas, 8"|
|1 cup||Breakstone's Reduced Fat or Knudsen Light Sour Cream|
|1½ 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 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 minutes or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted.
Garnish with chopped cilantro or green onions just before serving.