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Mexican Lasagna

Mexican Lasagna recipe
photo by:
kraft
Delicious!!! The whole family loved this!
posted by
 a cook
on 1/31/2012
time
prep:
20 min
total:
50 min
servings
total:
8 servings

what you need

1
lb. lean ground beef
1/2
cup chopped onion
1/2
cup chopped green pepper
2-1/2
cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1
can (11 oz.) whole kernel corn, drained
1
tsp. chili powder
1
tsp. ground cumin
12
 corn tortillas (6 inch), divided
1
container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
1
cup KRAFT Shredded Sharp Cheddar Cheese
1
can (2-1/4 oz.) sliced pitted ripe olives, drained

Make It

PREHEAT oven to 375°F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.

LAYER one third of the meat mixture and one 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 HOME ORIGINALS® 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 Meatless Ground Burger for the ground beef. Prepare as directed, adding the ground burger 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, not on the counter top.
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