Mexican Lasagna

1

lb.  lean ground beef

1/2

cup  chopped onions

1/2

cup  chopped green peppers

2-1/2

cups  TACO BELL® Thick & Chunky Salsa

1

can  (11 oz.) whole kernel corn, drained

1

tsp.  chili powder

1

tsp.  ground cumin

12

 corn tortillas (6 inch), divided

1

container  (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese

1

cup  KRAFT Shredded Sharp Cheddar Cheese

1

can  (2-1/4 oz.) sliced black olives, drained

make it

HEAT oven to 375°F.

BROWN meat with onions and peppers in large skillet; drain. Return meat to skillet. Add salsa, corn and seasonings; mix well.

LAYER 1/3 of the meat mixture, and half each of the tortillas and cottage cheese in 13x9-inch baking dish sprayed with cooking spray. Repeat layers; cover with remaining meat sauce. Sprinkle with cheddar and olives.

BAKE 30 min. or until heated through.

From: Kraft Foods