The Best Layered Burrito Bake
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"This is The Best Layered Burrito Bake you'll ever try. It has ground beef, salsa, refried beans, and cheese that are layered between tortillas. This is definitely a burrito bake that's like a fiesta in a dish."
- 1 pound extra-lean ground beef
- 2 cloves garlic, minced
- 2 cans (14.5 oz. each) no-salt-added diced tomatoes, undrained
- 2 cups TACO BELL Thick & Chunky Salsa
- 1 teaspoon ground cumin
- 1 cup frozen corn
- 1 can (16 oz.) TACO BELL Refried Beans
- 6 flour tortillas (8 inch), cut in half
- 1 each of red pepper, large carrot, and large onion, chopped
- 1 package (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
- Heat oven to 400 degrees F.
- Brown meat with peppers, carrots, onions, and garlic in large nonstick skillet. Add tomatoes, salsa and cumin; mix well. Cover; simmer 5 min. Remove from heat. Stir in corn.
- Spread 2 cups tomato mixture in bottom of a 13x9-inch baking dish; top with 4 tortilla halves, with cut tortilla sides facing sides of dish. Cover with layers of half the beans, 2-1/2 cups of the remaining tomato mixture, and cup cheese. Repeat layers. Top with remaining tortillas, tomato mixture, and cheese; cover with sheet of foil sprayed with cooking spray.
- Bake for 35 to 40 min, or until heated through, uncovering for the last 5 min. Let stand 5 min before cutting to serve.
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