Tex-Mex Beef & Rice Casserole


Tex-Mex Beef & Rice Casserole

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Ingredients
  • 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
Directions
1.
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.
Substitute:

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