another kraft goodie....Layered Mexican Bake

1-1/2 lb. extra-lean ground beef

1 large onion, chopped

2 green peppers, chopped

4 tsp. chili powder

2-1/2 cups chunky red salsa

2 pkg. (10 oz. each) frozen corn

6 high-fiber whole wheat tortillas (8 inch)

1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Make It!

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 2 cups meat sauce onto bottom of 13x9-inch baking dish; top with layers of 2 tortillas, 1 cup meat sauce, sour cream and 1/2 cup cheese. Cover with 2 tortillas, 2 cups of remaining meat sauce and half of remaining cheese; top with remaining tortillas and meat sauce. Cover with foil.

BAKE 30 min. or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted.

We had this tonight for dinner. very fast and easy. very good, too, I might add. I didn't have the whole wheat tortillas but the floured ones worked just as well. Since there's just Robert and me, I used the old small PC deep dish baker and the tortilla worked perfectly well, size well...which of course I know none of you need to do.