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Main dishes

"Aztec" Style Beef Casserole

"Aztec" Style Beef Casserole recipe
photo by:kraft
Plus up tamale pie with extra veggies. Zucchini replaces the corn tortillas and corn adds texture and fiber.
10 min
35 min
6 servings
Magazine Acquisition

What You Need

 KRAFT Original Barbecue Sauce
tsp.  crushed red pepper
lb.   lean ground beef
  onion, finely chopped
cloves  garlic, minced
can   (11 oz.) whole kernel corn, drained
small  zucchini, cut into 1/8-inch thick lengthwise slices
cups  KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Make It

PREHEAT oven to 400ºF. Mix barbecue sauce and pepper in small bowl; set aside. Brown meat with onions and garlic in large skillet on medium-high heat 8 to 10 min., stirring occasionally. Drain. Add corn and barbecue sauce mixture; mix well.

RESERVE 5 zucchini slices; set aside. Arrange half of the remaining zucchini in single layer on bottom and side of 2-qt. casserole dish. Layer with half of the meat mixture, 1 cup of the cheese, remaining zucchini and remaining meat mixture. Top with reserved 5 zucchini slices and remaining cheese. Cover with foil.

BAKE 20 min. Remove foil. Bake an additional 5 min. until casserole is heated through and cheese is melted.

Kraft Kitchens Tips

Substitute 1 tsp. chipotle or ancho powder for the crushed red pepper.
How to Cut Lengthwise Zucchini Slices
For easy 1/8-inch thick lengthwise zucchini slices, run vegetable peeler the length of the zucchini.
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