Mexican Style Lasagna

April 22, 2012 4 Comments

Ingredients

  • 1-1/2 lb. ground beef
  • 1/4 cup water
  • 1/4 lb. (4 oz.) Mexican VELVEETA®, cut into 1/2-inch cubes
  • 3/4 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Medium Salsa
  • 1/2 cup Black Beans
  • 1/2 cup corn
  • 6 flour tortillas (6 inch)
  • 1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses

Directions

  1. HEAT oven to 400°F.
  2. BROWN meat in large skillet; drain.  Add water and VELVEETA; stir until VELVEETA is melted.  Remove from heat.  Stir in salsa, black beans and corn.
  3. SPREAD 1/4 of meat mixture into 8-inch square baking dish sprayed with cooking spray; top with 2 tortillas.  Repeat layers 2 times.  Top with remaining meat mixture and shredded cheese.  Cover.
  4. BAKE 30 min.  Uncover.  Let stand 5 min. before serving.

Comments

  1. Michelle says:

    This was a hit!!! My 5 yr old doesn’t like anything with tomatoes – so I made sure she wasn’t looking when I put the salsa in and after one bite she let out a big YUMMMM!!! Followed by a ‘this is the best dinner ever!” Even my hubby liked it and the baby gobbled it up :) I am so making this again :) Thanks for the great dinner idea.
    Cheryl cheese sauce should work in it – the mexican velvetta has some spices in it so you might want to add a bit of salsa to your cheese sauce.

  2. Cheryl H says:

    This recipe sounds great! Since we don’t use velveeta, do you think just making a cheese sauce and adding it would work in it’s place?

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