Chorizo & Potato Casserole

• 1 lb. Mexican chorizo
• 1 lb. Yukon gold potatoes (about 3), peeled, cubed and cooked just until tender
• 9 corn tortillas (6 inch)
• 2 cups salsa
• 1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese
• 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 Tbsp. chopped fresh cilantro

1. Cook chorizo in large skillet on medium heat 8 to 10 min.
2. or until done; drain.
3. Return to skillet.
4. Add potatoes; cook and stir 1 min.
5. Spray both sides of tortillas lightly with cooking spray.
6. Cook, 1 at a time, in separate skillet on medium heat 1 min.
7. or until golden brown on both sides, turning once.
8. Spread 1/2 cup salsa onto bottom of 3-qt.
9. microwaveable dish; cover with layers of 1/3 each of the tortillas, chorizo mixture, cheese and sour cream.
10. Top with 1/2 cup salsa.
11. Repeat all layers twice; cover with lid or waxed paper.
12. Microwave on HIGH 5 min.
13. or until heated through.
14. Sprinkle with cilantro.

chorizo, gold potatoes, corn tortillas, salsa, four cheese, s, fresh cilantro

Taken from www.kraftrecipes.com/recipes/chorizo-potato-casserole-144592.aspx (may not work)