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Let's Make It
Heat oven to 400°F.
Brown meat with peppers in large skillet; drain. Return meat mixture to skillet. Add VELVEETA, seasonings and water; stir. Cook 2 to 3 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in beans and tomatoes; cook 3 min., stirring occasionally.
Line two 9x5-inch loaf pans with Reynolds Wrap® Heavy Duty Aluminum Foil, letting foil extend 6 inches over each side of pan. Spread 1/2 cup meat mixture onto bottom of each prepared pan; top with 2 tortilla halves and 1 cup of the remaining meat mixture. Repeat layers. Sprinkle with shredded cheese. Fold ends of foil over lasagna to cover lasagna. (If freezing for later use, use foil handles to remove lasagna from pan. Bring up foil sides. Double fold top and ends to seal packet. Freeze up to 3 months.)
Bake lasagna 15 to 20 min. or until heated through. Let stand 5 min. before serving.
Prepare using 2% Milk VELVEETA and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.
Serve topped with BREAKSTONE'S Reduced Fat or light sour cream, guacamole and/or hot pepper sauce.
How to Bake the Frozen Lasagna
The day before serving, place foil-wrapped lasagna in 9x5-inch loaf pan. Refrigerate overnight to thaw, then bake as directed. Cut along top fold of foil with sharp knife to uncover lasagna before serving.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 10g
Trans Fat 1g
Total Carbohydrates 38g
Dietary Fiber 8g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings or 2 lasagnas, 2 servings each
* 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.