Layered Fiesta Casserole

photo by:kraft

A Mexican-inspired meal with melty cheese, ground beef, tortillas and flavorful veggies is a breeze with our one-pot, low-cal dish. Say "hola" to a new dinner staple.

time

prep:

20 min

total:

50 min

servings

total:

6 servings

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What You Need

lb. extra-lean ground beef

green pepper, chopped

red pepper, chopped

jar (16 oz.) TACO BELL® Thick & Chunky Salsa

can (14-1/2 oz.) diced tomatoes, undrained

pkg. (10 oz.) frozen corn

corn tortillas (6 inch)

1-1/2

cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Make It

HEAT oven to 375°F.

BROWN meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.

SPREAD 1 cup meat mixture onto bottom of 13x9-inch baking dish; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover.

BAKE 25 to 30 min. or until heated through. Top with remaining cheese; let stand, uncovered, 5 min. or until melted.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Make Ahead

Assemble casserole as directed. Refrigerate up to 24 hours. When ready to serve, bake at 375°F for 40 to 45 min. or until heated through. Top with cheese; continue as directed.

Makeover - How We Did It

Save 60 calories and 8g of fat, including 4g of saturated fat, per serving by preparing with extra-lean ground beef instead of 80% lean ground beef and reduced-fat Cheddar cheese instead of full-fat Cheddar.

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plong22

posted:2/8/2013

Delicious. Everyone loved it. I added 1 can of black beans (drained and rinsed) to recipe. Will definitely be making this again.

serru

posted:1/29/2013

Great yummy recipe! I made it today with some modification and my husband and I loved it. I used a can of (diced tomato with chili) and a can of tomato sauce with 1/2 cup of orange juice and some cumin and black pepper. also I sauteed half diced onion along with the green pepper and added a clove of garlic. I cut the recipe to half but used all the cheese and added diced cilantro while layering and it came out great.I used flour tortilla (fajita size) instesd of corn tortilla and served it with Guacamole. you can check my photos :))

asgard2000

posted:1/27/2013

Great meal. Easy to find ingredients. Made great left overs after frozen.

mthroneburg

posted:1/20/2013

The fresh papers added alot of great flavor. I used flour tortillas rather than corn. I will make this again!

Nutmeg04222

posted:1/17/2013

This is a keeper. I had to make it with chicken since it was all I had on hand. I just browned it and shredded it and then cooked the peppers with it. For extra fiber I added a can (14 oz or so) of drained and rinsed black beans. Very good

joannefry

posted:1/12/2013

I followed some of the tips from other reviewers and added taco seasoning, diced tomatos with green chilli and onion and it was fabulous. I loved it. It made plenty for our family of 3 - will have leftovers tonite.

meri611

posted:1/11/2013

It was tasty but the corn tortilla's were very mushy in this.. I followed to the letter and it was not very appealing when it came time to serve it... something else must be used .. I liked all these flavors because they are gluten free..might make the mix, bake it and then put on top of tostada shells..

brisbon56

posted:1/10/2013

I made this for last night. It was a hit with my family. I added taco seasoning and an onion to the mix which added just enough kick! Will definately make again.

jaimegiles

posted:11/7/2012

This recipe was made in no time at all! For moms on the go this is a must. My kids and I loved it. I added choped onions to the meat and bell pepper and we added a dallop of sour cream to the top and it was delicious!

whoffman691

posted:8/24/2012

I made this per previous reviews I added taco seasoning to the ground meat, I added diced tomatoes with onion and garlic and a can of green chiles. It was awesome and everyone had seconds and thirds.