Layered Burrito Bake

Ingredients

• 8 oz four cheese shredded with a touch of philadelphia mexican style kraft
• 1 lb extra-lean ground beef 
• 6 8-inch flour tortillas cut in half ()
• 1 cup regular corn frozen
• 2 cloves garlic minced
• 1 tsp ground cumin 
• 29 oz no-salt-added tomatoes diced undrained canned
• 1 large pepper red chopped
• 16 oz taco bellâ® refried beans canned
• 2 cups taco bellâ® & chunky salsa thick

Equipment

• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Heat oven to 400F.
2. Brown meat with peppers, carrots, onions and garlic in large nonstick skillet.
3. Add tomatoes, salsa and cumin; mix well. Cover; simmer 5 min.
4. Remove from heat. Stir in corn.
5. Spread 2 cups tomato mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with 4 tortilla halves, with cut-sides of tortillas facing sides of dish. Cover with layers of half the beans, 2-1/2 cups of the remaining tomato mixture and 1/2 cup cheese. Repeat layers. Top with remaining tortillas, tomato mixture and cheese; cover with sheet of foil sprayed with cooking spray.
6. Bake 35 to 40 min. or until heated through, uncovering for the last 5 min.
7. Let stand 5 min. before cutting to serve.