Baked Taco Pie

This was sort of like a Mexican lasagna, but it uses whole wheat tortillas instead of noodles. It was very hearty and kept us pretty full.

1 lb. extra-lean ground beef

1   onion, chopped

1 Tbsp. chili powder

1 can  (14-1/2 oz.) diced tomatoes, undrained

1 pkg. (10 oz.) frozen corn, thawed, drained

6   whole wheat tortillas (6 inch)

1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided

1/4 cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

HEAT oven to 375ºF.

BROWN meat with onions and chili powder in large skillet on medium-high heat. Add tomatoes and corn; cook 5 min. or until heated through, stirring occasionally.

SPOON 1 cup meat mixture into 2-qt. round casserole; cover with 3 tortillas, overlapping if necessary to fit in dish. Top with 2 cups of the remaining meat mixture and 1/2 cup cheese. Cover with remaining tortillas and remaining meat mixture; cover.

BAKE 25 to 30 min. or until heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Cut into wedges. Serve topped with sour cream (if desired).

{photo credit of Kraft.com}