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Mexican Lasagna

  • Prep Time: 20 min.
  • Cook Time: 30 min.
  • Serves: 8
Kraftfoods.com

Recipe Provided By: Kraftfoods.com

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Average (411 Ratings): 4 out of 5 stars

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Ingredients

  1. 1 pound lean ground beef
  2. 1/2 cup chopped onion
  3. 1/2 cup chopped green pepper
  4. 2 1/2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
  5. 1 (11 ounce) can whole kernel corn, drained
  6. 1 teaspoon chili powder
  7. 1 teaspoon ground cumin
  8. 12 (6 inch) corn tortillas, divided
  9. 1 (16 ounce) container BREAKSTONE'S or KNUDSEN Cottage Cheese
  10. 1 cup KRAFT Shredded Sharp Cheddar Cheese
  11. 1 (2.25 ounce) can small pitted ripe olives, drained

Nutrition Info

Per Serving

  • Calories: 365 kcal
  • |
  • Carbohydrates: 29 g
  • |
  • Dietary Fiber: 3 g
  • |
  • Fat: 17 g
  • |
  • Protein: 23 g
  • |
  • Sugars: 2 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Preheat oven to 375 degrees 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.
  2. 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.
  3. Bake 30 min. or until heated through.

Yield: 8 servings

3. Still Hungry?

Notes:

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!

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43 reviews

Most Helpful Reviews

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  • Add INS

    Laurie B - July 2, 2007 02:13:10 PM PST
    I used a Taco Bell seasoning pack instead of the picante, and I also added in a can of Ranch Styles Beans and a can of Rotel, and I topped it of with sour cream, picante, and sliced avocado. Absolutely Scrumptious!! It is also good with flour tortillas!!

    30 of 31 found this review helpful.

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  • Not too bad....

    Kristen - March 5, 2007 08:30:28 AM PST
    The first time I made this I followed the recipe to a "T" and it was very sloppy and messy. The second time I made it I used taco seasoning instead of all the salsa and it was FANTASTIC. If I make it again, I will definitely skip the salsa. Otherwise it is a great recipe!

    26 of 27 found this review helpful.

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  • Yum!

    raidybaby - February 13, 2007 07:37:41 PM PST
    This was easy and delicious! I doubled the onions, added garlic and ground red pepper, and left out the green peppers and olives. I thought by the picture that the tortillas were going to be firm, but they got soft, more like a tamale. If you don\'t let it cool, it will not form squares and will be more like a goulash consistancy. Mine was moister than the picture, but has definately been added to my recipe book!

    26 of 27 found this review helpful.

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  • Excellent Recipe

    verob19%40sbcglobal.net - April 6, 2007 02:21:15 PM PST
    This is a great recipe. I have done this receipe several times and I Love It. I use a blend of cheeses to top off the Mexican Lasagna.

    23 of 25 found this review helpful.

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  • I WILL MAKE FOR MY GRANDCHILDREN

    Patricia R - July 2, 2007 01:53:48 PM PST
    But instead of cottage cheese (which I loathe), I would use low fat ricotta and I would also use a Kraft Mexican Mix cheeses, also no olives for me, but everything else works!

    22 of 25 found this review helpful.

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