Mexican Style Lasagna

By cmschnettler

Ingredients

• 1-1/2 lb. ground beef
• 1/4 cup water
• 1/4 lb. (4 oz.) Mexican VELVEETA®, cut into 1/2-inch cubes
• 3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa
• 6 flour tortillas (6 inch)
• 1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
• 1 can refried beans
• 1 can black olives, sliced

Details

Servings 6
Preparation time 15mins
Cooking time 50mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 400°F.

BROWN meat in large skillet; drain. Add water and VELVEETA; stir until VELVEETA is melted. Remove from heat. Stir in salsa, refried beans & black olives.

SPREAD 1/4 of meat mixture into 8-inch square baking dish sprayed with cooking spray; top with 2 tortillas. Repeat layers 2 times. Top with remaining meat mixture and shredded cheese. Cover.

BAKE 30 min. Uncover. Let stand 5 min. before serving.