1 lb. lean ground beef
1/2 cup chopped onions
1/2 cup chopped green peppers
2-1/2 cups TACO BELL® Thick & Chunky Salsa
1 can (11 oz.) whole kernel corn, drained
1 tsp. chili powder
1 tsp. ground cumin
12 corn tortillas (6 inch), divided
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 can (2-1/4 oz.) sliced black olives, drained
Brown meat in large skillet; drain. Return meat to skillet. Add onions and peppers; cook 3 to 4 min. or until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.
Layer 1/3 of the meat mixture and half each of the tortillas and cottage cheese in 13x9-inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle with cheddar cheese and olives.
Bake 30 min. or until heated through.
Serve with a mixed green salad for added color and texture.
BOCA Mexican Lasagna
Substitute 2 pouches (1 cup each) frozen BOCA Ground Crumbles for the ground beef. Prepare as directed, adding the crumbles with the salsa, corn and seasonings. No need to cook first!
Keeping it Safe
Be sure to thaw frozen ground beef safely. Keep the meat wrapped and thaw it, on a plate, on the bottom shelf of the refrigerator. Do not thaw the meat on the countertop.