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Wednesday, December 15, 2010

Layered Mexican Bake

Found this recipe in the Kraft Magazine.  I'm slowly working my way through recipes I've ripped out of magazines.  I like when they turn out as well as this one did. 

  • 3/4 lb. extra-lean ground beef (used 1 1/4lbs)
  • 1   onion, chopped
  • 1 green pepper, chopped
  • 2 tsp.  chili powder
  • 1-1/4 cups Thick 'N Chunky Salsa
  • 1 pkg.  (10 oz.) frozen corn
  • 3 high-fiber whole wheat tortillas (8 inch)
  • 1/2 cup  Light Sour Cream
  • 3/4 cup Shredded Sharp Cheddar Cheese, divided

  • 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 8- or 9-inch square baking dish; top with layers of 1 tortilla, 1/2 cup meat sauce, sour cream and 1/4 cup cheese. Cover with 1 tortilla, 1 cup of remaining meat sauce and 1/4 cup 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 melted.

Next Time-  This was pretty easy to put together.  And leftovers were great.  Nothing needs to be changed.

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