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® HOME ORIGINALS® Thick 'N 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 HOME ORIGINALS® 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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a cook

posted:10/29/2009

Very good and my husband loved it too! Tweeked the ground beef a little while it was cooking. I don't usually like corn tortillas but it wasn't bad.

LindaZanni

posted:10/29/2009

I loved this dish. It was easy to make and all ingredients were on hand...for the most part. I substituted the ground beef for ground chickent and added more meat. After sharing the recipe with some friends they asked for the recipe.

charlie2446

posted:10/24/2009

We loved this one - a bit spicy for the little ones (3 and 15 months so they don't go for spices - yet). My hubby and I loved it though and I will make it again and plan on something else for the babies.

jamise123

posted:10/21/2009

I have made this dish 2 times in the last 2 weeks. I added some taco seasoning mix to the meat mixture and a packet of splenda to balance the tomatoes. My husband loved it. This is definitely in my rotation, usually have all items on hand.

karenjm02

posted:10/20/2009

I made this recipe a couple of days ago and everybody loved it. It was very easy to make and most of the ingred. are usually on hand.

a cook

posted:10/18/2009

Seemed like it could have used some rice, but it was very good and quite easy.

dln9106

posted:10/16/2009

Easy and delish! My 2 year old, her 2 yr old friend and my friend all gobbled it up. My friend even asked to take home leftovers and the recipe! Only substitutions: I used ground turkey and Mexican shredded cheese, and I only had 10 tortillas.

lakelandmom

posted:10/15/2009

Excellent recipe! It's easily customizable and perfect for a make-ahead and freezable meal. Thanks!

raekenleysmom

posted:10/14/2009

This was delicious and so easy to make. I am putting this on my list for make ahead and freeze meals. It would take no time at all to make a few xtra.

rosie861

posted:10/14/2009

Easy to make. Used flour tortillas instead of corn and cut way back on the frozen corn. I will add some taco seasoning next time for some more flavor. Kids and husband really liked it.