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Mexican Style Lasagna

Apr 22, 2012The links in the post below may be affiliate links. Read the full disclosure

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

HEAT oven to 400°F.
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.
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.
BAKE 30 min. Uncover. Let stand 5 min. before serving.

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Tagged With: Cooking from your stockpile, lasagna recipe, recipe

Comments & Reviews

Cheryl H
April 23, 2012 at 7:11 am
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?
Reply
Michelle
April 23, 2012 at 7:16 pm
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.
Reply
- Cheryl H
  April 23, 2012 at 7:45 pm
  Thanks Michelle! I’m going to try it this week!!
  Reply
  - Kearna
    April 23, 2012 at 8:38 pm
    Cheese sauce is a super idea, probably a lot healthier too!
    Reply

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