Layered Mexican Casserole

1/2 lb. ground beef

1 can (11 oz.) whole kernel corn, drained

1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 cup BREAKSTONE'S or KNUDSEN Cottage Cheese

1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream

5 cups tortilla chips, divided

1-1/2 cups KRAFT Shredded Cheddar Cheese, divided

PREHEAT oven to 350°F. Brown meat in large skillet; drain. Add corn and salsa; mix well. Cook until heated through, stirring occasionally. Set aside. Mix cottage cheese and sour cream.

LAYER 2 cups of the chips, 1/2 of the meat mixture, 3/4 cup of the Cheddar cheese and 1/2 of the cottage cheese mixture in 2-quart casserole dish. Repeat layers of chips, meat mixture and cottage cheese mixture.

BAKE 35 minutes. Insert remaining chips around edge of casserole; top with remaining 3/4 cup cheddar cheese. Bake an additional 10 minutes or until cheese is melted.

This was super yummy! We didn't have cottage cheese so we just left it out. It was a great dish to just use things that we had on hand and not have to go out and buy something special. I always make the recipe different because just cooking for two I put the meat that we will eat then cut back on whatever the recipe says so mine is always different. I don't measure stuff out but it turned out to be really good! If you have the last layer be chips then cheese it makes it like nachos on top!