Mexican Tortilla Stack

Ingredients:

• 1 1/2 lb. lean ground beef
• 1/2 lb. (8 oz.) Velveeta 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
• 3 cups frozen corn
• 1 jar (16 oz.) Taco Bell Home Originals Thick 'N Chunky Medium Salsa
• 12 corn tortillas, cut into quarters
• 1/3 cup Breakstone's or Knudsen Sour Cream

Directions:

1. Heat oven to 400. Brown meat in large skillet; drain. Add Velveeta; cook and stir until melted. Stir in corn and salsa.
2. Spread 1/4 of meat mixture onto bottom of 13x9-inch baking dish; top with 16 tortilla pieces. Repeat layers 2 times. Top with remaining meat mixture; cover tightly with foil. 
3. Bake 30 minutes. Top each serving with sour cream.

*Special Extra: Prepare as directed, spreading 1/3 of a 16-oz. can of Taco Bell Home Originals Refried Beans onto each tortilla layer before topping with the meat mixture.*