Our Favorite Mexican Style Lasagna

Our Favorite Mexican Style Lasagna

3
Kraft Natural Shredded Cheese 0

"This delicious variation on traditional lasagna offers layers of flavor--salsa, taco seasoning, pinto beans, cheese--with a Mexican twist."

Ingredients 1 h {{adjustedServings}} servings 428 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 1224 mg
  • 49%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Heat oven to 400 degrees F.
  2. Brown meat in large skillet; drain. Stir in salsa and seasoning mix; simmer on low heat 10 min., stirring occasionally. Spread 1/2 cup onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 2 tortillas.
  3. Top with layers of 1/2 cup meat mixture, half the beans, 1/2 cup cheese and 2 tortillas. Repeat layers. Top with remaining meat mixture and cheese; cover.
  4. Bake 30 min.; uncover. Let stand 5 min. before serving.
Tips & Tricks
Absolute Mexican Cornbread

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This cheesy, family favorite is the perfect weeknight casserole.

Footnotes

  • Kraft Kitchens Tips
  • Serving Suggestion: Serve with a crisp green salad tossed with your favorite KRAFT Light Dressing.
  • Special Extra: Add 1 can (11 oz.) corn, drained, or 1 cup sliced black olives to meat mixture before using as directed.
  • Special Extra: Spread 1/3 of 16-oz. can TACO BELL(R) HOME ORIGINALS(R) Refried Beans onto each tortilla layer before covering with meat mixture.
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Reviews 3

  1. 3 Ratings

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amandak23k
7/15/2011

The new kraft cheese with a touch of philly is my new favorite cheese!! I did use refried beans instead of whole pinto beans and used large burrito style tortillas so I just layered one tortilla at a time. This was simple and good.

kmilfaz
7/7/2011

This was pretty good- seriously man or kid food, but yummy. I added black olives on the top and queso in the layers. Also, I used black beans instead of pinto based on personal preference. My hubby ate two servings. It looked nice, the layers kept and it set well enough that I was able to cut distinct pieces without making a mess. This will probably be a rare dinner though because it is very fatty and salty. Thanks for the recipe.

bnwimagery
2/6/2013

I just made this for dinner but I made the tortillas crspy first by individually frying in the pan and then layer them into the dish. Made a huge difference in taste. The original way just made the tortillas soggy so this keeps them crisp and fluffy. Adds that restaurant style to your homecooked meal. try it!!!!