Mexican Lasagna

• -1 pound lean ground beef
• -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. 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 13x9-inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle with Cheddar cheese and olives.
3. Bake 30 min. or until heated through.

ground beef, onion, green pepper, taco bell, whole kernel corn, chili powder, ground cumin, corn tortillas, s, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/mexican-lasagna-1240589 (may not work)