Try something new with this Mexican Lasagna recipe! Corn tortillas replace pasta in this Mexican Lasagna recipe. A flavorful sauce brings it all together.
What You Need
Original recipe yields 9 servings
1 lb. lean ground beef
1/2 cup chopped onion s
1/2 cup chopped green pepper s
2-1/2 cups TACO BELL® Thick & Chunky Salsa
1 can (11 oz.) whole kernel corn, drained
1 tsp. chili powder
1 tsp. ground cumin
12 corn tortilla s (6 inch), divided
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 can (2-1/4 oz.) sliced black olives, drained
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Let's Make It
Heat oven to 375°F.
Brown meat with onions and peppers in large skillet; drain. Return meat to skillet. 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 sprayed with cooking spray. Repeat layers; cover with remaining meat sauce. Sprinkle with cheddar and olives.
Bake 30 min. or until heated through.
Save 40 calories and 5g of total fat, including 3g of saturated fat, per serving by preparing with extra-lean ground beef, BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese, and KRAFT 2% Milk Shredded Cheddar Cheese.
Serve with a mixed green salad for added color and texture.
BOCA Mexican Lasagna
Substitute 2 cups frozen BOCA Ground Crumbles for the ground beef. Prepare recipe as directed, adding crumbles to the cooked onions and peppers in skillet along with the salsa, corn and seasonings. No need to cook first!
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.