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Wednesday, March 18 2015

1    pound   extra-lean ground beef
1    14 ounce can  fire-roasted diced tomatoes, undrained
1    11 ounce can  corn with red and green bell peppers, undrained
1/2   cup   chopped onions
1    10 ounce tub  PHILADELPHIA Santa Fe Blend Cooking Creme, divided
3    cups   cooked long-grain white rice
1    cup   KRAFT Shredded Colby & Monterey Jack Cheeses, divided
1    cup   crushed tortilla chips
3    tablespoons   chopped fresh cilantro
HEAT oven to 350 degrees F.
BROWN meat in large nonstick skillet; drain. Return to skillet. Add tomatoes, corn, onions and 3/4 cup cooking creme; mix well.
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.
BAKE 30 min. or until heated through. Top with crushed chips and cilantro.
Substitute 1 jar (14 oz.) your favorite salsa for the fire-roasted tomatoes.

Per Serving: cal. (kcal) 330, Fat, total (g) 13, chol. (mg) 65, sat. fat (g) 7, carb. (g) 33, fiber (g) 2, sugar (g) 5, pro. (g) 20, vit. A (IU) 972, vit. C (mg) 12, sodium (mg) 660, calcium (mg) 151, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email

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