Monday, October 12, 2009

Layered Fiesta Casserole

I found this recipe on the Kraft Foods website and decided to try it out because it looked so good and easy to make. It was delish!

1 lb. extra-lean ground beef
1 green pepper, chopped
1 red pepper, chopped
1 jar (16 oz.) Salsa
1 can (14-1/2 oz.) diced tomatoes, undrained (I omitted, the salsa was enough tomatoes)
1 pkg. (10 oz.) frozen corn, thawed
12 corn tortillas (6 inch) (I only used 8 tortillas)
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided (I used the reduced fat mx cheese but could also use fat free cheddar)

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.

I tried to figure out the nutritional info based on what I put in and I came up with
330cal, 7.3g fat, 24g protein, 4.7g fiber

Makes 6 servings.