Cheesy Potato Mexican Casserole

• 2 lb. lean ground beef
• 2 pkg. (1 oz. each) TACO BELL Taco Seasoning Mix
• 1 can (15.5 oz.) black beans, rinsed
• 1 can (8.75 oz.) corn, drained
• 1 can (4 oz.) chopped green chiles, drained
• 1 pkg. (30 oz.) ORE-IDA Diced Hash Brown Potatoes
• 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Cheddar Cheese
• 1 container (16 oz.) BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1. Heat oven to 350 degrees F.
2. Cook meat in large skillet with taco seasoning mixes as directed on package.
3. Stir in beans, corn and chiles.
4. Spread hash browns onto bottom of 13x9-inch pan sprayed with cooking spray; top with meat mixture and cheese.
5. Bake 30 min.
6. or until casserole is heated through and cheese is melted.
7. Serve topped with sour cream.

lean ground beef, taco, black beans, corn, green chiles, brown potatoes, milk, s

Taken from www.kraftrecipes.com/recipes/cheesy-potato-mexican-casserole-183457.aspx (may not work)