Layered Fiesta Casserole

This recipe wasn't bad but when I make it again I'm going to use flour tortillas instead of corn. I honestly don't like the way corn tortillas taste but wanted to give it a chance first. Otherwise the casserole wasn't too bad.

Layered Fiesta Casserole

1 lb. extra-lean ground beef
1 green pepper, chopped
1 red pepper, chopped
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® 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.


recipe taken from www.kraftfoods.com