Blast from the Past! Mexican Layer Bake!

Mexican Layer Bake

 

I made this Mexican Layer Bake a while back, and since it was soooooo good, I decided to dig it out of the archives. I have not made it in a while since I am trying to clean up my eating (I know, I know, you have seen nothing but "dirty" food on my blog!) which means not eating tortillas, bread, pizza crust, you get the picture! But that doesn't mean I won't break down and make it again! I highly suggest you try it, especially if you have "Mexican night"- I guarantee you won't have leftovers!

*Recipe adapted from Food & Family Kraft Magazine

What you need:
3/4 lb. extra-lean ground beef (I made about 1-1/2 lbs)
1 large onion, chopped
1 green pepper, chopped
2 tsp. chili powder
1-1/4 cups chunky red salsa - I used 1 cup Pace chunky salsa and 1/2 cup Old El Paso Taco Sauce
1 pkg. (10 oz.) frozen corn - here is where I used a 16oz. bag because I couldn't find a 10oz.
3 high-fiber whole wheat tortillas (8 inch)-(I used large, about 9 or 10 inches)
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream (I used Daisy Light)
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

What to do:

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 8x8 or 9x9-inch baking dish; top with one tortilla; next, 1 cup meat sauce, sour cream and 1/2 cup cheese. Cover with another tortilla, 1 cup remaining meat sauce and half of remaining cheese; top with remaining tortilla and meat sauce. Cover with foil.

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

Eat up!