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Mexican Enchilada Lasagna
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Mexican Enchilada Lasagna

1 Hour 30 Minutes
1 Hr 30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
2 lb ground 90% lean beef
1 small onion, chopped
1 small jalapeno pepper, seeded and chopped
1 package taco seasonings
1 can Ro*Tel tomatoes (mild)
16 oz KRAFT Mexican Style Shredded Cheese
9 to 12 corn tortillas
Optional: Sour cream, shredded lettuce, guacamole and refried beans
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Let's Make It
1
Preheat oven to 400 degrees F. Brown meat in a large skillet, add onions and jalepeno pepper. Add taco seasonings and water (follow directions on pkg.) and Ro*Tel tomatoes. Stir and simmer for about 30 minutes.
2
Spray a 9 x 13 pan with cooking spray. Spread 1/4 of meat mixture; sprinkle with shredded cheese; top with tortillas to cover. Repeat layers twice ending with shredded cheese. Cover tightly with foil.
3
Bake 30 minutes. Remove foil and let stand for 5 minutes before serving. Optional: I top each serving with sour cream.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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