1/2 cup chopped onion
1/2 cup chopped green pepper
2 1/2 cups TACO BELL HOME ORIGINALS Thick ‘N Chunky Salsa
1 (11 ounce) can whole kernel corn, drained
1 teaspoon chili powder
1 teaspoon ground cumin
12 (6 inch) corn tortillas, divided
1 (16 ounce) container BREAKSTONE’S or KNUDSEN Cottage Cheese
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 (2.25 ounce) can small pitted ripe olives, drained
1. Preheat oven to 375 degrees F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.
2. Layer one third of the meat mixture and one half each of the tortillas and cottage cheese in 13×9-inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle with Cheddar cheese and olives.
3. Bake 30 min. or until heated through.
