Thursday, January 14, 2010

Layered Fiesta Casserole

I was just using some ingredients I had on hand, and this turned out to be a good one that I found on the Kraft Food site.  It was easy to throw together, and a good way to get some veggies in.

Layered Fiesta Casserole
1 lb. extra-lean ground beef
1   green pepper, chopped
1 red pepper, chopped
1 jar  (16 oz.) Thick 'N Chunky Salsa
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg.  (10 oz.) frozen corn, thawed
12 corn tortillas (6 inch)
1-1/2 cups  KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

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 with foil.
BAKE 25 to 30 min. or until heated through. Top with remaining cheese; let stand 5 min. or until melted.

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.

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