Layered Fiesta Casserole

This recipe has been one of the better ones I've found in the Kraft Food and Family magazines. This one happened to be in the Fall 2005 issue. It's also a good source of vitamin C and calcium and low calorie all in one dish. You can't beat that. Tim of course is chowing down on his second helping as I type this so that's always a good sign. I of course give this recipe a 5!

Ingredients

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) (I used the 10 inch and used flour and only used 8 tortillas)
1-1/2 cups KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided

PREHEAT oven to 375°F. Brown meat with peppers in large skillet, stirring frequently; drain. Stir in salsa, tomatoes and corn; bring to boil.

SPOON 1 cup meat mixture onto bottom of 13x9-inch baking dish. Top with 6 tortillas, overlapping as necessary. Spoon half of the remaining meat mixture over tortillas; top with 3/4 cup of the cheese. Top with remaining 6 tortillas and meat mixture. Cover with foil.

BAKE 25 to 30 min. or until heated through. Remove from oven; uncover. Sprinkle with remaining 3/4 cup cheese. Let stand 5 min. or until cheese is melted.

(I also added low fat sour cream on top! YUM!)