1.Preheat oven to 400°F. Coat 9-inch-square baking dish with spray. 2.Preheat large, nonstick saute pan on medium 2-3 minutes. Place meat in pan; brown 5-7 minutes, stirring to crumble meat, or until no pink remains. Drain fat. Stir taco seasoning and 1 cup tomatoes into meat. Remove meat mixture from pan. 3.Add vegetable blend to same pan; cook and stir 1-2 minutes or until hot. Stir in 1/2 cup salsa con queso; cook 1 minute or until thoroughly heated. Remove pan from heat and set aside. 4.Spread ½ cup enchilada sauce over bottom of dish; top with 1 tortilla, ¼ cup cheese, then 1½ cups meat mixture, spreading meat out evenly. Place another tortilla on top; top with ¼ cup cheese and 1 cup vegetables. Repeat layers. 5.Top with remaining tortilla, ¾ cup enchilada sauce, ½ cup tomatoes, and 1 cup cheese. Cover dish with foil; bake 30 minutes. 6.Remove foil; bake 10 more minutes or until bubbly. Let stand 10 minutes to cool. Top with guacamole. Serve.