Try something new with this flavorful Mexican Lasagna recipe! Corn tortillas replace pasta in this cheesy and delicious Mexican Lasagna recipe featuring black olives, green peppers, salsa, corn, cottage cheese and more.
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, 2% milkfat lowfat 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 0.5g
Total Carbohydrates 31g
Dietary Fiber 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.