Beef Chilaquiles

Ingredients

• 1 small avocado cut into wedges
• 29 oz tomatoes diced undrained canned
• 0.3 cup knudsen cream sour
• 1.5 lb extra-lean ground beef 
• 1 cup cilantro leaves fresh divided
• 0.3 cup 1/4 cup kraft zesty italian dressing italian kraft
• 1 cup low-moisture part-skim mozzarella cheese shredded kraft
• 1  onion divided sliced
• 0.5 lb roasted poblano chiles deveined peeled
• 5 oz tostada shells 

Equipment

• frying pan
• blender

Directions

1. Reserve 2 Tbsp. cilantro; place remaining cilantro in blender.
2. Add tomatoes, dressing, chiles and half the onions; blend until smooth.
3. Brown meat in large nonstick skillet; drain, reserving meat in skillet. Stir in tostada pieces and tomato mixture; cook on medium-low heat 8 min., stirring occasionally. Top with cheese; cover. Cook on low heat 3 min. or until melted.
4. Serve topped with sour cream, remaining onions, avocados and reserved cilantro.