Ingredients: 1 tablespoon chili powder,1 (10-oz.) package frozen whole kernel corn, thawed,16 (6-inch) fajita-size corn tortillas,Toppings: sour cream, chopped tomatoes,1 (10-oz.) can enchilada sauce,3 garlic cloves, minced,1 pound lean ground beef,1 cup frozen diced onion, red and green bell pepper, and celery,1 (15-oz.) can dark red kidney beans, drained,1 (24-oz.) jar mild salsa,1 teaspoon salt-free chipotle seasoning blend,4 cups (16 oz.) shredded Mexican four-cheese blend
Instructions:
- Cook first 5 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 to 12 minutes or until vegetables are tender and beef crumbles and is no longer pink.
- Stir in salsa and next 3 ingredients. Cook 5 to 10 minutes or until thoroughly heated.
- Layer 1 cup beef mixture, 2 tortillas (overlapping edges), and 1/2 cup cheese in a lightly greased 7- x 5- x 1 1/2-inch baking dish. Repeat layers once. Repeat procedure with 3 additional 7- x 5- x 1 1/2-inch baking dishes. Cover dishes with nonstick aluminum foil.
- Bake, covered, at 350 for 30 minutes; uncover and bake 5 more minutes or until bubbly.
- Let stand 10 minutes before serving.
- Serve with desired toppings.
- Note: To use a lightly greased 13- x 9-inch baking dish, prepare recipe through Step Omit 4 corn tortillas.
- Layer one-third beef mixture, 6 tortillas (overlapping edges), and 2 cups cheese. Repeat layers with one-third beef mixture, remaining 6 tortillas, remaining beef mixture, and ending with remaining 2 cups cheese.
- Bake, covered, at 350 for 40 minutes; uncover and bake 10 more minutes or until bubbly.
- Let stand 10 minutes before serving.