- 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 Cheese, 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 13×9-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.