Mexican Lasagna

photo by:kraft

Most people think Italian when they hear the word “lasagna,” but this one may change your mind. Corn tortillas take the place of pasta in this Mexican-inspired dish. A me...read more

time

prep:

20 min

total:

50 min

servings

total:

8 servings

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What You Need

lb. lean ground beef

1/2

cup chopped onions

1/2

cup chopped green peppers

2-1/2

cups TACO BELL® Thick & Chunky Salsa

can (11 oz.) whole kernel corn, drained

tsp. chili powder

tsp. ground cumin

corn tortillas (6 inch), divided

container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese

cup KRAFT Shredded Sharp Cheddar Cheese

can (2-1/4 oz.) sliced black olives, drained

Make It

HEAT oven to 375°F.

BROWN meat in large skillet; drain. Return meat to skillet. Add onions and peppers; cook 3 to 4 min. or until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.

LAYER 1/3 of the meat mixture and half each of the tortillas and cottage cheese in 13x9-inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle with cheddar cheese and olives.

BAKE 30 min. or until heated through.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Serving Suggestion

Serve with a mixed green salad for added color and texture.

BOCA Mexican Lasagna

Substitute 2 pouches (1 cup each) frozen BOCA Ground Crumbles for the ground beef. Prepare as directed, adding the crumbles with the salsa, corn and seasonings. No need to cook first!

Keeping it Safe

Be sure to thaw frozen ground beef safely. Keep the meat wrapped and thaw it, on a plate, on the bottom shelf of the refrigerator. Do not thaw the meat on the countertop.

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36302

posted:2/28/2006

I have made this now several times, everyone ends up asking for the recipe each time. I use 2 jars of the Taco Bell salsa and triple the cumin and chili powder, now that I think about it I pretty much add a little more of everything including fresh garlic and more cheese. If there was 6 stars i would have given it 6 instead of 5!

Samplebe

posted:2/28/2006

Everyone loved it. The next time I make it I will double the meat mixture. For me there wasn't enough of it for the last layer.

a cook

posted:2/25/2006

Excellent taste. Wouldn't have thought about putting cottage cheese in a Mexican dish, but it works very well.

Verlee A

posted:2/20/2006

Almost no left overs for tomorrow's lunch!

a cook

posted:2/1/2006

Really yummy. Served it at a Mexican-themed dinner with guacamole, tortilla chips and margaritas. Ole!!

Ambermg1

posted:1/27/2006

My family and I really enjoyed this recipe. My children are 3 and 6 and are very picky eaters and they both enjoyed this meal. I made it with flour tortillas instead of corn, and I omitted the olives. It was very good! I will definitely make this again.

a cook

posted:1/3/2006

This is great! I made it with regular lasagna noodles and it turned out wonderfully too.

a cook

posted:12/11/2005

Yummy!!! This was very good!! Hubby Loved it, kids loved it. This one is a keeper. I would not change anything.

a cook

posted:11/18/2005

My husband is very picky, but he eats this every time! Even better as leftovers.

croyance

posted:11/7/2005

There are so many ways to make this recipe. I made it once with ground turkey, I've left out the onion and pepper to save on chopping time and I leave out the cottage cheese and use cheddar in it's place. With all the options I know one day I'll get it perfect. But until then I will make it over and over...Really great!