|
|
| Home>Mexican>Baking> Mexican Lasagna |
 Method:Baking
1. Formula
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2 1/2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
- 1 (11 ounce) can whole kernel corn, drained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 12 (6 inch) corn tortillas, divided
- 1 (16 ounce) container BREAKSTONE'S or KNUDSEN Cottage Cheese
- 1 cup KRAFT Shredded Sharp Cheddar Cheese
- 1 (2.25 ounce) can small pitted ripe olives, drained
2. Nutrition Information
- Calories: 365 kcal
- Carbohydrates: 29 g
- Dietary Fiber: 3 g
- Fat: 17 g
- Protein: 23 g
- Sugars: 2 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- 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.
- 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.
- Bake 30 min. or until heated through.
4. Remark
Notes:Serving Suggestion
Serve with a mixed green salad for added color and texture.
BOCA Mexican Lasagna
Substitute 2 pouches (1 cup each) frozen BOCA Meatless Ground Burger for the ground beef. Prepare as directed, adding the ground burger with the salsa, corn and seasonings. No need to cook first!
|
( From:Kraftfoods.com ) |
( read Mexican Lasagna ) |
|
|
| Pre:Rustic Mexican Stew Next:Green Chili |
|
|
|
|
