Tex-Mex Lasagna - Kraft Recipes Top
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Tex-Mex Lasagna

Prep Time
Total Time

8 servings

Corn tortillas and salsa replace the noodles and Italian sauce in this cheesy southwest version of lasagna. It takes just minutes to assemble!

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What You Need

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Make It

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  • Preheat oven to 375°F. Brown meat in large skillet; drain. Stir in salsa and corn.
  • Spoon 1 cup of the meat mixture into 12x8-inch baking dish. Top with half each of the tortillas, remaining meat mixture and VELVEETA; repeat layers. Cover with foil.
  • Bake 20 minutes. Uncover. Bake an additional 5 minutes or until VELVEETA is melted and mixture is heated through. Garnish with BREAKSTONE'S or KNUDSEN Sour Cream just before serving, if desired.

Special Equipment Needed

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

Food Facts

Flour tortillas, often used as soft taco shells, come in many colors and sizes. You'll find them in the refrigerated dairy case or grocery aisle of the supermarket. You'll also find tortilla products in a variety of hues from pale pink to green to blue-often seasoned with herbs, tomatoes, spinach or sesame seeds.

How to Warm Tortillas

To warm tortillas in the microwave, wrap them in paper towels and microwave on HIGH just until warmed. Cooking time varies by number of tortillas. For 1 tortilla, microwave 15 sec.; for 2 tortillas, microwave 20 sec.; for 6 to 8 tortillas, microwave 1 min.; and for 12 tortillas, microwave 1-1/2 min.


Substitute 1 lb. boneless skinless chicken breasts, chopped, for the ground beef. Cook and stir in large nonstick skillet with onion until chicken is cooked through. Mix with salsa and corn. Continue as directed.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 350
Total fat 15g
Saturated fat 7g
Cholesterol 60mg
Sodium 1310mg
Carbohydrate 35g
Dietary fiber 4g
Sugars 7g
Protein 20g
% Daily Value
Vitamin A 15 %DV
Vitamin C 15 %DV
Calcium 25 %DV
Iron 10 %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 My boyfriend and I don't like to spend all of our time together cooking. My boyfriend and I don't like to spend all of our time together cooking. This is an excellent dish for busy college students like us. We do the whole recipe, freeze what we don't eat, and get it out in a few weeks for round two! We spiced it up a bit with HOT salsa, browned some onions before browning the meat, and put the cheese on top of the dish for the final cooking time. With a meal as easy as this we even had time to watch a movie!!!
Date published: 2003-08-06
Rated 5 out of 5 by from I made this last night and it was great. I made this last night and it was great. I did not have salsa so I substituted 2 cans of rotel, it was great. I also added some shredded cheddar cheese along with the other. Just make sure you season your meat with salt, pepper, and garlic for extra flavor. Next time I make it I will add onions in with my meat. Oh, be sure to cut up your tortillas or the casserole will be hard to serve.
Date published: 2003-11-04
Rated 5 out of 5 by from This was delicious! This was delicious! I did make a couple changes. First, I cut the amount of salsa in half (it was just too spicy for us!). Second, I added 16 ox. or refried beans and mixed it with the corn, salsa, and beef. Lastly, I substituted cheddar cheese for the Velveta. This was a very filling dish that I would definitely recommend to my friends!
Date published: 2008-11-12
Rated 5 out of 5 by from My go-to recipe. I have made this recipe about 20 times, and refine it a little each time. I add a 15 oz can of rinsed black beans along with the whole kernel corn, as well as 2 tsp good quality granulated beef boullion and 3 cloves of garlic. I smear a few tbsp cottage cheese between layers on top of meat, then add next layer of corn tortilla.
Date published: 2017-01-03
Rated 5 out of 5 by from Very quick and easy to make. Very quick and easy to make. I love it. I used medium salsa when I first made it but the second time I did, I used mild because even the medium was too spicy for me. Normally I can handle medium salsa, but I guess when you bake it, it gets spicier somehow.
Date published: 2007-03-02
Rated 5 out of 5 by from THIS IS GREAT! THIS IS GREAT!!! The casserole is easy to make and tastes so good! My husband and 2 year old love it and have requested it twice in 3 weeks! It's a new favorite around our house!
Date published: 2003-07-30
Rated 4 out of 5 by from This was a hit. This was a hit. With 4 kids and a husband who is picky, we devoured two pans of it. I love to try something different but am always afraid of leftovers - for me only. Thanks
Date published: 2002-10-24
Rated 5 out of 5 by from Quick and Easy! Quick and Easy! Tastes wonderful! Make sure you shred the velveeta, or cut into really small pieces, or it doesn't melt evenly. YUMMY! Will definitely make again.
Date published: 2003-08-08
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