Entrée

Layered Mexican Bake

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prep time

20 min

total time

50 min

makes

4 servings, 1-3/4 cups (425 mL) each

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photo by:

kraft

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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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rating

Excellent! The whole family loved it. I added the habanero heat cheese mix for a bit of extra heat and added some black beans. I will definitely make this again.
posted by ButterflyMommi | on 2/27/2013

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Delicious...I make it with extra lean bison, or grass fed, no fat, beef. It's so good.and yes,... Why would you use a square dish, when Tortilla's are round. LOL
posted by a cook | on 1/6/2013

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I definitely agree with the previous reviewer on the round casserole dish. When it's EXACTLY the size of the tortilla, it's super easy!! My husband LOVED it. I would like to try adding black beans in the future. And next time I will NOT substitute lean ground beef for extra lean. Even though I drained a lot of grease, there's still a lot sitting in the bottom of the casserole dish.
posted by RayniLee | on 2/23/2011

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A definite make-again!!! I read the previous ratings and they impressed me enough to give this one a try. Am I glad I did. My husband and I thoroughly enjoyed this easy to make Mexican treat. I used a large, round 2.5L French White casserole, which was the perfect size for the tortillas and large enough for no overflows. I've passed this recipe on to others to try.
posted by cruiser13_2000 | on 12/29/2010

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yummy....watch salt by reading labels and getting low salt versions of your salsa..maybe make your own
posted by krashgal | on 11/29/2010

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My husband and I really enjoyed this favourful dish. The sodium level is really high and I am interested in reducing it, any suggestions.
posted by dianec | on 11/24/2010

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How can you say that a serving with 1100 mg of sodium is a healthy choice? That is half of the salt I am allowed in a day! Lucille
posted by lucipatjam | on 11/13/2010

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This tastes fantastic and is a great way to get in some vegetables in meal! I used lean ground turkey, and added some pinto beans. Also, I used whole wheat wraps in place of the tortillas, which worked out great. I will be making this again for sure!
posted by amy7870 | on 10/12/2010

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This recipe was delicious! My husband loved it and it will definitely be a do-over. I substituted the green pepper for a red pepper, and used medium salsa to add a bit of a kick. So good!
posted by jninaber | on 9/23/2010

rating

This dish is absolutely delicious. I added a cup of kidney beans, and diced jalapeño peppers. My husband loved it, and couldn't get enough. I also made it for another family who just had a baby and they love it. You gotta try this recipe; it'll be your next family favourite.
posted by schroeder2010 | on 6/23/2010