We put a south-of-the-border spin on an Italian favorite by adding salsa, corn and chili powder to our Mexican lasagna.
What You Need
Original recipe yields 8 servings
1 lb. lean ground beef
1-2/3 cups TACO BELL® Thick & Chunky Salsa
1 can (8.75 oz.) whole kernel corn, drained
1 tsp. chili powder
1 tsp. ground cumin
10 corn tortilla s (6 inch)
1 container (16 oz.) BREAKSTONE'S Cottage Cheese
1 cup KRAFT Shredded Sharp Cheddar Cheese
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Let's Make It
Heat oven to 375°F.
Brown meat in large skillet on medium heat; drain. Add salsa, corn and seasonings; mix well.
Layer 1/3 of the meat mixture, half the tortillas and half the cottage cheese in 13x9-inch baking dish sprayed with cooking spray. Repeat layers. Cover with remaining meat mixture. Sprinkle with shredded cheese.
Bake 30 min. or until heated through.
Serve with a side of spicy black beans and an avocado and onion salad to round out the meal.
Thawing Ground Beef Safely
To thaw ground beef safely, keep the meat wrapped and thaw it in the refrigerator -- not on the countertop. Store on the bottom shelf of the refrigerator to prevent any drippings from cross-contaminating other foods. Use thawed meat within 2 days.
BOCA Mexican Lasagna
Substitute 2 cups frozen BOCA Ground Crumbles for the ground beef. Assemble and bake lasagna as directed after mixing crumbles with the salsa, corn and seasonings. No need to brown!
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 3g
* 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.