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Layered Mexican Bake

Layered Mexican Bake recipe
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What You Need

3/4 lb. (340 g) extra-lean ground beef
1 onion, chopped
1 green pepper, chopped
2 tsp. chili powder
1-1/4 cups salsa
2 cups frozen corn
3 large whole wheat tortillas
1/2 cup fat-free sour cream
3/4 cup Kraft Tex Mex Light Shredded Cheese, divided

Make It

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 on medium-low heat 5 min., stirring occasionally.

SPREAD 1 cup meat sauce onto bottom of 8-inch square baking dish; top with layers of 1 tortilla, 1/2 cup meat sauce, sour cream and 1/4 cup cheese. Cover with 1 tortilla, 1 cup of the remaining meat sauce and 1/4 cup of the remaining cheese; top with remaining tortilla and meat sauce. Cover with foil.

BAKE 25 min. or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted.

kraft kitchens tips

Special Extra
Garnish with chopped fresh cilantro or green onions just before serving.
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