Ingredients Jump to Instructions ↓

  1. 1 pound extra-lean ground beef

  2. 1 can (14 oz.) fire-roasted diced tomatoes, undrained

  3. 1 can (11 oz.) corn with red and green bell peppers, undrained

  4. 1/2 cup chopped onions

  5. 1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme, divided

  6. 3 cups cooked long-grain white rice

  7. 1 cup KRAFT Shredded Colby&Monterey Jack Cheeses, divided

  8. 1 cup crushed tortilla chips

  9. 3 tablespoons chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Directions HEAT oven to 350 degrees F.

  2. BROWN meat in large nonstick skillet; drain. Return to skillet. Add tomatoes, corn, onions and 3/4 cup cooking creme; mix well.

  3. COMBINE rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with layers of meat mixture, remaining cooking creme and remaining shredded cheese; cover.

  4. BAKE 30 min. or until heated through. Top with crushed chips and cilantro.

  5. Substitute: Substitute 1 jar (14 oz.) your favorite salsa for the fire-roasted tomatoes.


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