Enchilada Bean Dip with Corn

• 2 (14.5 ounce) cans DEL MONTE Petite Diced Tomatoes with Chipotle Chilies or DEL MONTE Petite Diced Tomatoes with Zesty Jalapenos
• 1 pound extra lean ground beef
• 1 (16 ounce) can fat-free refried beans
• 1 tablespoon chili powder
• 1 (15.25 ounce) can DEL MONTE Whole Kernel Corn, No Salt Added, well drained
• 6 ounces shredded low-fat Mexican cheese blend (or half mozzarella and half reduced fat Cheddar cheese)
• Tortilla chips
• Chopped cilantro or green onions (optional)
• Sour cream (optional)

1. Preheat oven to 350 degrees F.
2. Drain 1 can tomatoes and set aside.
3. Heat a large skillet over medium-high heat.
4. Brown beef, stirring frequently.
5. Add 1 can tomatoes and its liquid, 1/2 of the drained tomatoes, the refried beans and chili powder.
6. Stir until well blended.
7. Cook 5 minutes or until beginning to boil, stirring occasionally.
8. Place in shallow 2-1/2-quart baking dish.
9. Sprinkle the remaining tomatoes evenly over all and top with corn and cheese.
10. Bake 8-10 minutes or until cheese is melted.
11. Garnish with cilantro and sour cream, if desired.
12. Serve warm with tortilla chips.

del monte, beef, beans, chili powder, del, lowfat mexican cheese blend, tortilla chips, cilantro, sour cream

Taken from allrecipes.com/recipe/enchilada-bean-dip-with-corn/ (may not work)