- 2 (14.5 ounce) cans DEL MONTE® Petite Diced Tomatoes with Chipotle Chilies or DEL MONTE® Petite Diced Tomatoes with Zesty Jalapenos
- 1 pound extra lean ground beef
- 1 (16 ounce) can fat-free refried beans
- 1 tablespoon chili powder
- 1 (15.25 ounce) can DEL MONTE® Whole Kernel Corn, No Salt Added, well drained
- 6 ounces shredded low-fat Mexican cheese blend (or half mozzarella and half reduced fat Cheddar cheese)
- Tortilla chips
- Chopped cilantro or green onions (optional)
- Sour cream (optional)
- Preheat oven to 350 degrees F.
- Drain 1 can tomatoes and set aside.
- Heat a large skillet over medium-high heat. Brown beef, stirring frequently. Add 1 can tomatoes and its liquid, 1/2 of the drained tomatoes, the refried beans and chili powder. Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
- Place in shallow 2-1/2-quart baking dish. Sprinkle the remaining tomatoes evenly over all and top with corn and cheese.
- Bake 8-10 minutes or until cheese is melted. Garnish with cilantro and sour cream, if desired. Serve warm with tortilla chips.