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Layered Mexican Bake

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Layered Mexican Bake
2011-10-27 Other
3.8 4

A Mexican-style lasagna layered with whole wheat tortillas and a spicy beef and corn filling.

  • 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.

Helpful Tips:

Garnish with chopped cilantro or green onions just before serving.