Cheesy Mexican Bake

• 1 jar (16 oz.) TACO BELL Thick & Chunky Salsa
• 2 cups frozen whole kernel corn, thawed
• 2 cups thinly sliced zucchini
• 1 Tbsp. chili powder
• 4 cups coarsely crushed baked tortilla chips
• 3 cups BREAKSTONE'S or KNUDSEN Cottage Cheese
• 1 cup KRAFT Shredded Sharp Cheddar Cheese

1. Preheat oven to 375F.
2. Mix salsa, corn, zucchini and chili powder.
3. Layer 1/3 of the salsa mixture, 1/2 of the tortilla chips and 1/2 of the cottage cheese in 13x9-inch baking dish.
4. Repeat layers.
5. Top with remaining salsa mixture.
6. Sprinkle with cheddar cheese.
7. Bake 40 minutes or until heated through.

taco, kernel corn, zucchini, chili powder, tortilla chips, s, cheddar cheese

Taken from www.kraftrecipes.com/recipes/cheesy-mexican-bake-54362.aspx (may not work)