Easy Baked Taco Pie

lb. extra-lean ground beef
onion, chopped
Tbsp. chili powder
can (14-1/2 oz.) diced tomatoes, undrained
pkg. (10 oz.) frozen corn, thawed, drained
whole wheat tortillas (6 inch)
cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
1/4 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream

DIRECTIONS

Heat oven to 375ºF.
2
Brown meat with onions and chili powder in large skillet on medium-high heat. Add tomatoes and corn; cook 5 min. or until heated through, stirring occasionally.
3
Spoon 1 cup meat mixture into 2-qt. round casserole; cover with 3 tortillas, overlapping if necessary to fit in dish. Top with 2 cups of the remaining meat mixture and 1/2 cup cheese. Cover with remaining tortillas and remaining meat mixture; cover.
4
Bake 25 to 30 min. or until heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Cut into wedges. Serve topped with sour cream.

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