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Tex-Mex Lasagna

Tex-Mex Lasagna recipe
photo by:kraft
Corn tortillas and salsa replace the noodles and Italian sauce in this cheesy southwest version of lasagna. It takes just minutes to assemble!
time
prep:
10 min
total:
35 min
servings
total:
8 servings
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posted:
10/14/2009
My family enjoyed it and it got me to eat cooked peppers and tomatoes which I never did before. Making it again tonite!
posted:
7/20/2009
This is very very good!! I've made it twice now and both times it has been awesome!! Thanks for a great recipe!!!
posted:
1/24/2009
very good, added refried beans with the meat and used shredded montery jack and colby cheese instead of velveeta and it tasted really good!
posted:
11/12/2008
This was delicious! I did make a couple changes. First, I cut the amount of salsa in half (it was just too spicy for us!). Second, I added 16 ox. or refried beans and mixed it with the corn, salsa, and beef. Lastly, I substituted cheddar cheese for the Velveta. This was a very filling dish that I would definitely recommend to my friends!
posted:
9/29/2008
This was excellent. I added a can of black beans and some taco seasoning to it. It was very good and filling. Will be made again for sure!
posted:
8/7/2007
LIKED IT!
posted:
4/17/2007
I used Fiesta Corn in place of regular canned corn and substituted Mexican 4 Cheese for the velveta. I also addedr refried beans.
posted:
3/2/2007
Very quick and easy to make. I love it. I used medium salsa when I first made it but the second time I did, I used mild because even the medium was too spicy for me. Normally I can handle medium salsa, but I guess when you bake it, it gets spicier somehow.
posted:
9/4/2006
i used refried beans instead of corn and it was awesome!
posted:
4/10/2006
Delish! Gotta have it with sour cream and guacomoli.
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