Easy Baked Taco Pie

1 lb. extra-lean ground beef

1 onion, chopped

1 Tbsp. chili powder

1 can (14-1/2 oz.) diced tomatoes, undrained

1 pkg. (10 oz.) frozen corn, thawed, drained

6 whole wheat tortillas (6 inch)

1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided

1/4 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream

Make It:

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Heat oven to 375ºF.

Brown meat with onions and chili powder in large skillet on medium-high heat. Add tomatoes and corn; cook 5 min. or until heated through, stirring occasionally.

Spoon 1 cup meat mixture into 2-qt. round casserole; cover with 3 tortillas, overlapping if necessary to fit in dish. Top with 2 cups of the remaining meat mixture and 1/2 cup cheese. Cover with remaining tortillas and remaining meat mixture; cover.

Bake 25 to 30 min. or until heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Cut into wedges. Serve topped with sour cream.