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Thread: Layered Fiesta Casserole
09-08-2009, 06:37 PM #1
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- Aug 2008
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Layered Fiesta Casserole
Makes: 6 servings
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.
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.
Makeover - How We Did It: Save 60 calories and 9 g of fat, including 4 g of saturated fat, per serving by using extra-lean ground beef instead of 80% lean ground beef and reduced fat Cheddar cheese instead of full-fat Cheddar.
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