This delicious and easy to make Mexican style lasagna uses chunky salsa and flour tortillas instead of lasagna noodles and tomato sauce, and a combination of Mexican Velveeta and shredded cheeses instead of Parmesan.
Preparation time is only twenty minutes and baking time is half an hour!
Let's Get Started…
Ingredients To Gather:
- 1 1/2 pounds lean ground beef
- 1/4 cup water
- 1/4 pound Mexican VELVEETA®, cut into 1/2-inch cubes
- 3/4 cup TACO BELL® Thick ‘N Chunky Medium Salsa
- 6 (6 inch) flour tortillas
- 1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheese
Step By Step Directions:
- Heat oven to 400 degrees F.
- Brown meat in large skillet; drain. Add water and VELVEETA; stir until VELVEETA is melted. Remove from heat. Stir in salsa.
- 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.
Finished!
This lasagna is so good you may want to make it like this instead of using lasagna noodles from now on. Have you tried this Mexican-style version yet?
Let Us Know How It Turned Out For You!
Article Source: AllRecipes
The pic uses noodles…not flour tortillas! Cant recipestation get anything right?!
I made lasagna last nite yum yum in my crockpot
I used the oven ready lasagna noodles
Shared this recipe at: https://www.facebook.com/alotofrecipes
<3Crock Pot Healthy Recipes
Cori Adkison
IMO posts about eat healthy are fantastic
Amazing