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Main dishes

Layered Mexican Bake

Layered Mexican Bake recipe
photo by:kraft
Low-cal Mexican bake. Yes, really. Remind yourself you're eating smart as you dig into layers of tortilla, salsa, beef and veggies. (Your brain might tell you you’re lying.)
30 min
1 hr
4 servings
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What You Need

lb.  extra-lean ground beef
 onion, chopped
 green pepper, chopped
tsp.  chili powder
cups  TACO BELL® Thick & Chunky Salsa
pkg.  (10 oz.) frozen corn
  high-fiber whole wheat tortillas (8 inch)
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
cup  KRAFT 2% Milk Shredded Sharp Cheddar 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 5 min.

SPREAD 1 cup meat sauce onto bottom of 8- or 9-inch square baking dish; top with layers of 1 tortilla, 1/2 cup meat sauce, sour cream and 1/4 cup cheese. Cover with second tortilla, 1 cup of the remaining meat sauce and 1/4 cup cheese; top with remaining tortilla and meat sauce. Cover.

BAKE 25 min. or until heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted.

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Kraft Kitchens Tips

Special Extra
Garnish with chopped fresh cilantro or green onions just before serving.
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