Mexican lasagna

Mexican lasagna
Mexican lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    . 1 pound lean ground beef

  • 2

    . 1/2 cup chopped onion

  • 3

    . 1/2 cup chopped green pepper

  • 4

    . 2 1/2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

  • 5

    . 1 (11 ounce) can whole kernel corn, drained

  • 6

    . 1 teaspoon chili powder

  • 7

    . 1 teaspoon ground cumin

  • 8

    . 12 (6 inch) corn tortillas, divided

  • 9

    . 1 (16 ounce) container BREAKSTONE'S or KNUDSEN Cottage Cheese

  • 10

    . 1 cup KRAFT Shredded Sharp Cheddar Cheese

  • 11

    . 1 (2.25 ounce) can small pitted ripe olives, drained

Directions

12. Preheat oven to 375 degrees F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well. 13. Layer one third of the meat mixture and one half each of the tortillas and cottage cheese in 13x9-inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle with Cheddar cheese and olives. 14. Bake 30 min. or until heated through.

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