Mexican Lasagna from the Kraft site!
Most people think Italian when they hear the word “lasagna,” but this one may change your mind. Corn tortillas take the place of pasta in this Mexican-inspired dish. A meaty sauce of salsa, peppers, onions and corn brings it all together.
cup chopped green peppers
cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
can (11 oz.) whole kernel corn, drained
corn tortillas (6 inch), divided
container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
cup KRAFT Shredded Sharp Cheddar Cheese
can (2-1/4 oz.) sliced black olives, drained
HEAT oven to 375°F.
BROWN meat in large skillet; drain. Return meat to skillet. Add onions and peppers; cook 3 to 4 min. or until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.
LAYER 1/3 of the meat mixture and 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.
BAKE 30 min. or until heated through.
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Serve with a mixed green salad for added color and texture.
BOCA MEXICAN LASAGNA
Substitute 2 pouches (1 cup each) frozen BOCA Ground Crumbles for the ground beef. Prepare as directed, adding the crumbles with the salsa, corn and seasonings. No need to cook first!
KEEPING IT SAFE
Be sure to thaw frozen ground beef safely. Keep the meat wrapped and thaw it, on a plate, on the bottom shelf of the refrigerator. Do not thaw the meat on the countertop.
on Feb. 24, 2013 at 10:10 AM