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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.
time
prep:
10 min
total:
35 min
servings
total:
6 servings
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What You Need

1/4
 KRAFT Original Barbecue Sauce
2
tsp.  crushed red pepper
1-1/2
lb.   lean ground beef
1
  onion, finely chopped
2
cloves  garlic, minced
1
can   (11 oz.) whole kernel corn, drained
2
small  zucchini, cut into 1/8-inch thick lengthwise slices
1-1/2
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
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.
K:54780v0E:109811
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