Saturday, November 28, 2009

Layered Fiesta Casserole

I have been receiving complimentary copies of Food and Family from Kraft, as I'm sure many of you do. Even though it's usually one big commercial for their products, I've certainly found my share of yummy things! They recently started charging for this, and as much as I enjoy it, I won't be subscribing.

I found this recipe for a Layered Fiesta Casserole in their last issue and added it to my menu immediately. It absolutely did not disappoint - it was easy and fantastic.


  • 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
  • 4-6 corn tortillas (12 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 9x9-inch baking dish; top with 1 tortilla. Cover with layers 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.

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