Tex-Mex Lasagna
35 Min(s)
10 Min(s) Prep
25 Min(s) Cook
Corn tortillas and salsa replace the noodles and Italian sauce in this cheesy southwest version of lasagna. It takes just minutes to assemble!
What You Need
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8 servings
Original recipe yields 8 servings
1 lb. ground beef
1 can (15 oz.) whole kernel corn, drained
12 corn tortillas (6 inch)
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Let's Make It
1
Preheat oven to 375°F. Brown meat in large skillet; drain. Stir in salsa and corn.
2
Spoon 1 cup of the meat mixture into 12x8-inch baking dish. Top with half each of the tortillas, remaining meat mixture and VELVEETA; repeat layers. Cover with foil.
3
Bake 20 minutes. Uncover. Bake an additional 5 minutes or until VELVEETA is melted and mixture is heated through. Garnish with BREAKSTONE'S or KNUDSEN Sour Cream just before serving, if desired.
Kitchen Tips
Tip 1
Substitute
Substitute 1 lb. boneless skinless chicken breasts, chopped, for the ground beef. Cook and stir in large nonstick skillet with onion until chicken is cooked through. Mix with salsa and corn. Continue as directed.
Nutrition
Calories
350
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 1310mg
57%
Total Carbohydrates 35g
13%
Dietary Fiber 4g
14%
Sugars 7g
14%
Protein 20g
40%
Vitamin A
15%
Vitamin C
10%
Calcium
20%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 8 servings.
* 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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