Layered Mexican Casserole

Name: Layered Mexican Casserole
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 312 grams can corn, drained; 237 milliliters BREAKSTONES or KNUDSEN Cottage Cheese; 227 grams container BREAKSTONES or KNUDSEN Sour Cream; 227 grams ground beef; 237 milliliters TACO BELLÂ® Thick & Chunky Salsa; 237 milliliters KRAFT Shredded Cheddar Cheese, divided; 1 liters tortilla chips, divided

The recipe Layered Mexican Casserole is ready in roughly 1 hour and is definitely a great gluten free option for lovers of Mexican food. This recipe serves 6. One serving contains 856 calories, 25g of protein, and 52g of fat. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up corn, ground beef, tortilla chips, and a few other things to make it today. To use up the cream you could follow this main course with the Blueberry Ice Cream as a dessert. It works well as a budget friendly main course.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Brown meat in large skillet; drain.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Add corn and salsa; cook 5 min. or until heated through, stirring occasionally.

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Salsa

Corn

Mix cottage cheese and sour cream in small bowl.

Ingredients you will need

Cottage Cheese

Sour Cream

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Bowl

Layer 2 cups chips, half the meat mixture, 3/4 cup cheddar and half the cottage cheese mixture in 2-qt. casserole. Repeat layers of chips, meat mixture and cottage cheese mixture.

Ingredients you will need

Cottage Cheese

Cheddar Cheese

French Fries

Meat

Bake 35 min. Insert remaining chips around edge of casserole; top with remaining cheddar.

Ingredients you will need

Cheddar Cheese

French Fries

Equipment you will use

Oven

Bake 10 min. or until cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Oven

Frying Pan

Bowl

Ingredients

Servings:

312grams

can corn, drained 237milliliters

BREAKSTONE'S or KNUDSEN Cottage Cheese 227grams

container BREAKSTONE'S or KNUDSEN Sour Cream 227grams

ground beef 237milliliters

TACO BELLÂ® Thick & Chunky Salsa 237milliliters

KRAFT Shredded Cheddar Cheese, divided 1liters

tortilla chips, divided

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.