Main dishes

Layered Mexican Bake

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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.)

time

prep:

30 min

total:

1 hr

servings

total:

4 servings

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What You Need

3/4

lb. extra-lean ground beef

onion, chopped

green pepper, chopped

tsp. chili powder

1-1/4

cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

pkg. (10 oz.) frozen corn

high-fiber whole wheat tortillas (8 inch)

1/2

cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

3/4

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.

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

Kraft Kitchens Tips

Special Extra

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

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a cook

posted:5/11/2012

Made this last week! Delicious...I added 1/2 pkg. taco seasoning instead of the chili powder, added only 1/2 the corn, then added 1/2 can black beans. Yummy...will make it again this weekend while we are camping. We added extra sour cream, salsa and avocados on top. Mmmm good! Four generous servings!

D.JoanneHodges

posted:5/10/2012

I would call this a Mexican Lasagna. I made it in a round glass pie pan 9" instead of the square pan. The tortilla fit perfectly and it was very easy to serve cut in pie wedges. Really liked it. Next time may add a bit of jalapeno pepper.

LAMypie79

posted:5/4/2012

This was amazingly good!! I used red pepper instead of green, and I completely forgot to add the chili powder, but I'm not sure it needed it, seeing as how we didn't miss it! I also used a vidalia onion because I couldn't get a yellow. So, so good.

irisheyes1919

posted:3/13/2012

This was sooo good and filling. I love the fact that its healthy. I used whole wheat tortias and no one seemed to notice.

creed75

posted:2/27/2012

My husband and I really enjoyed this recipe. I love that it's a healthy meal that is also very satisfying.

gabriella100

posted:1/31/2012

very tasty, dont realize its a low calorie dinner. Could even swap ground turkey or chicken in.

quinnbee01

posted:1/4/2012

Ok first things first, this recipe was fantastic!! Here's the changes I made. I used the remainders of a green, red and yellow bell pepper I had. To the meat mixture I added my own "taco seasoning" with what I had in the cupboard (the chili powder, ground cumin, onion, garlic, red pepper, oregano and a dash of salt). I also used flour tortillas because that is what I had. My tortillas were a bit soggy but what do expect piling on that much meat, salsa, etc...?? It still tasted absolutely AMAZING!! Oh and my boyfriend and I just added the sour cream to the top. Will definitely be making this again and again =)

cwilcher24

posted:1/4/2012

Big hit at my house. Everyone loved it from my hubby, to my two teenagers & my 6 yr old! Super easy to make & next time I plan on kicking it up with some spices.

a cook

posted:12/14/2011

Fast, easy and delicious!

lasrehak

posted:9/20/2011

Awesome mexican casserole. Was very easy to make and a hit in my house, will definitely make again.