Comida Kraft
Recipe Box

Our Favorite Mexican-Style Lasagna

No referer *
Our Favorite Mexican-Style Lasagna is rated 4.625 out of 5 by 32.
Prep Time
30
min.
Total Time
1
hr.
Servings

6 servings

Create a little fusion with ooey-gooey cheese, beans and taco beef layered up and baked like lasagna.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 400°F.
  • Brown meat in large skillet; drain. Stir in salsa and seasoning mix; simmer on low heat 10 min., stirring occasionally. Spread 1/2 cup onto bottom of 8-square baking dish sprayed with cooking spray; cover with 2 tortillas.
  • Top with layers of 1/2 cup meat mixture, half the beans, 1/2 cup cheese and 2 tortillas. Repeat layers. Top with remaining meat mixture and cheese; cover.
  • Bake 30 min.; uncover. Let stand 5 min. before serving.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Serving Suggestion

Serve with a crisp green salad tossed with your favorite KRAFT Lite Dressing.

Special Extra

Add 1 can (11 oz.) corn, drained, or 1 cup sliced black olives to meat mixture before using as directed.

Special Extra

Spread 1/3 of 16-oz. can TACO BELL® Refried Beans onto each tortilla layer before covering with meat mixture.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 400
Total fat 17g
Saturated fat 8g
Cholesterol 70mg
Sodium 990mg
Carbohydrate 33g
Dietary fiber 6g
Sugars 2g
Protein 28g
% Daily Value
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 25 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have made this a few times and it is a hit! I have made this a few times and it is a hit! I changed a few things: 1)add can of petite diced tomatoes (drained) to the meat mixture, 2) added a small can of tomato sauce to meat mixture (wasn't saucy enough for us the first time), 3) used black beans (rinsed) instead of pinto beans 4) didn't have cheese that it called for so I just used shredded cheddar. I also spread sour cream on each tortilla layer. Loved it!
Date published: 2012-02-28
Rated 5 out of 5 by from With modifications I give this 5 stars. With modifications I give this 5 stars. My family really enjoyed this. I did however modify it. 1) I cooked the meat with chopped onion. 2) I omitted the beans and used our favorite salsa. 3) I added about 6 oz. sour cream. 4) I layered as follows in a large glass pie dish: -tortilla/spread on sour cream/tortilla/ 1/3 meat mixture/ 1/2 c. cheese - repeated two more times - top with tortilla/sour cream/tortilla and cheese 5)I increased the cooking time by 10-15 minutes.
Date published: 2011-11-08
Rated 5 out of 5 by from I was so surprised how much my family loved this recipe. I was so surprised how much my family loved this recipe. My 15 month old son loved and my 82 year old grandma loved and asks me to show her how to make it. Usually I'm asking her to show me how to make recipes. I omitted the bean but spreaded refried beans (I cooked them on medium heat with a tablespoon of butter) in-between the tortillas. I will definitely be making this again...soon! I posted pictures too!
Date published: 2013-03-05
Rated 5 out of 5 by from Great recipe...very easy to make, i didnt have the pinto beans, so i used mexican style rice... Great recipe...very easy to make, i didnt have the pinto beans, so i used mexican style rice instead.....then i topped it with black olives, sour cream, and the remaining salsa upon serving.....makes a lot and is a sure crowd pleaser!!! we took leftovers for lunch....will please the pickiest kid eaters TOO!!! will surely add to the collection of must have meals!!!
Date published: 2011-06-09
Rated 5 out of 5 by from I didn't get home till 4:30pm and we were eating by 5:30pm! I didn't get home till 4:30pm and we were eating by 5:30pm! Excellent, easy and really good. I followed the recipe and added the "special extras", can of mexican corn in the meat and refried beans on the tortillas. With a side salad it was a great supper. I plan on making this meal for our larger group also.
Date published: 2011-11-29
Rated 5 out of 5 by from This was a huge hit! This was a huge hit! We have a family reunion (20+ people) yearly at the beach, so we each have a night to feed the masses, this meal was 'the best meal of the week'...I did combine an ingredient from the other Kraft Mexican Lasagna. I added the cottage cheese (I mixed it with egg and a pinch of sugar-an old trick used with my regular lasagna). Also I made one vegetarian with only vegetarian refried pinto/and black beans. I also made the beef and taco seasoning In the beef lasagna as per package directions, and used the salsa to layer like red sauce between layers. Salsa, beans, cottage cheese, corn, extra large sliced olives, shredded cheese, repeat! For feeding 20 I used 4 lbs of beef, 2 pints of Low Fat Cottage Cheese, three eggs, pinch of sugar to make 2 large casserole dishes of Mexican Lasagna. The vegetarian as above without meat, however used taco seasoning for the bean mix. Sorry so long winded, but this meal was too great to not rate! Happy Cooking, Lisa from NC
Date published: 2013-07-05
Rated 4 out of 5 by from Very easy to make, and it is easy to add ingredients in the layers. Very easy to make, and it is easy to add ingredients in the layers. I added refried beans as one of the layers, and added corn into the meat and salsa mixture. Next time I will remember to use smaller tortillas, the bigger ones left the corners exposed.
Date published: 2013-05-04
Rated 5 out of 5 by from I loved this recipe! I loved this recipe! My husband didn't like the salsa - I also added onions which he doesn't like so that probably had something to do with it. It didn't stop us from gobbling up every last bite! So Yummy! Next time I won't add extra onions though.
Date published: 2012-02-18
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