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Mexican Lasagna

Mexican Lasagna recipe
photo by:kraft
Corn tortillas take the place of pasta in this Mexican-inspired lasagna. A meaty sauce of onions, peppers, salsa and corn brings it all together.
time
prep:
20 min
total:
50 min
servings
total:
9 servings
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posted:
8/31/2007
This was great ! My family loved it!
posted:
8/25/2007
I loved this recipe. My whole family enjoyed it. I wasn't too sure about the cottage cheese or the olives, but the entire thing is great. It was also really easy to make.
posted:
8/22/2007
I used a few shakes of taco seasoning instead of the spices, frozen corn to cut out some sodium and home-made salsa YUMMY! I will make this again, my husband, daughter (7) and mother-in-law loved it. Thanks!
posted:
8/15/2007
Easy recipe that received rave reviews from my husband, he ate almost the whole pan! I used low carb tortillas and only used 4 of them. Next time I might try a spicer salsa and maybe some chopped green chilis.
posted:
8/13/2007
This was just awesome! I used whole grain wheat tortillas and used 2 cups of chedder cheese on top instead of 1. It was amazing!
posted:
8/7/2007
REAL GOOD, PLUS I ADDED A MEX SALAD TOO!
posted:
7/3/2007
Very easy to make! Great week night dish! I used Chipoltle Chili Pepper in place of the chili powder and it really kicked up the spice! I also substituted Mexican Blend Cheddar cheese for the sharp cheddar. The family loved it!
posted:
7/3/2007
I used ground turkey and substituted taco seasoning. I also used flour tortillas instead of corn. And I X'd the cottage cheese. I baked the lasagna for 15 min. instead of the suggested 30 min. Served with sour cream-huge hit with my husband!
posted:
5/30/2007
Excellent and super easy. I added black beans to mine. It was a hit for girls night.
posted:
5/4/2007
Very good and easy to make.
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