
PREHEAT oven to 400°F. Brown meat in large skillet; drain. Add 1/4 cup water and Mexican VELVEETA; stir until VELVEETA is melted. Remove from heat. Stir in salsa.
SPRAY 8-inch square baking dish with cooking spray. Spread 1/4 of the meat mixture into dish; top with 2 tortillas. Repeat layers 2 times. Top with remaining meat mixture; sprinkle with shredded cheese. Cover tightly with foil.
BAKE 30 minutes. Remove foil. Let stand 5 minutes before serving.
I also added a package of frozen sweet corn. I think that I may try it with refried beans or black beans sometime as well. That's why I love recipes like this - you can add as much stuff as you like!
Peanut Blossoms

PREHEAT oven to 375°F. Beat butter, peanut butter, 1/3 cup of the granulated sugar and the brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, milk and vanilla; beat until well blended. Combine flour, baking soda and salt. Gradually add to butter mixture, beating until well blended after each addition. SHAPE dough into 48 balls, each about 1 inch in diameter; roll in remaining 1/3 cup granulated sugar. Place, 2 inches apart, on ungreased baking sheets. BAKE 9 to 10 min. or until lightly browned. Immediately press a chocolate piece into center of each cookie. (Cookie will crack slightly around edge.) Cool on baking sheets 1 min. Remove to wire racks; cool completely. Grace loved to help by unwrapping the kisses. :)


