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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a cook

posted:1/20/2013

The flavor of this dish is like tamale pie, although Kraft does not have a recipe for tamale pie. Considering all the ingredients and layering of this dish I would rather make tamale pie. This recipe makes enough for numerous people so I'm not sure if I'd make it again for just the two us.

Christyp9

posted:11/18/2012

I did what I see others have done. I added a can of ranch style beans on the bottom on top of the first layer of tortillas. Next I added the cottage cheese and then the meat layer. I also used a package of taco seasoning, a red bell pepper, onion and a whole bag of frozen corn and only a few spoonfulls of salsa (all combined) in the meat. I topped the meat with shredded cheese and continued the next layers omitting the beans. I finished with an extra layer of tortillas and shredded cheese with olives on top. It was very good but I think I will cook my tortillas (like you would for enchiladas) next time for a little more crunch. We also topped our portions off with plain yogurt as a substitute for sour cream. The flavor was even better the next day.

a cook

posted:1/31/2012

Delicious!!! The whole family loved this!

cfirmin

posted:1/31/2012

Both my husband and myself really enjoyed this casserole. It's one that I'll make time and again. Anyone that likes a little kick and needs something new to try, I recommend it highly.

cnolen

posted:1/26/2012

This is a DELICIOUS casserole. I used fat-free refried beans for the last layer (replacing the second layer of cottage cheese), and also used Mexi Corn and Rotel for the ingredients. A wonderful dinner that I will make over and over. Thank you!

ponijean

posted:2/8/2011

I have made this twice now. I love it & will make it again.

a cook

posted:1/29/2011

this was the worst recipe ever.

a cook

posted:1/18/2010

I think this is great! I used refried beans instead of cottage cheese.

a cook

posted:10/28/2009

Something different for dinner. Will make again. Husband wants me to spice it up a bit.

a cook

posted:7/28/2009

We couldn't get enough of this dish! I doubled it to have left overs and it was even better the second day. I only had the large tortillas, so i cut them into strips and layered them on the casserole just like lasagna noodles. A recipe to repeat! Thanks.