Wednesday, March 31, 2010

Mexican Lasagna

This is one of the “go to” recipes in our house.  When I can’t think of what else I want to make, I know this is a winner.  Freezes well too.  Recipe is from Kraft Foods and All


-1 pound lean ground beef

-1/2 cup chopped onion

-2.5 cups Thick and Chunky Salsa (I like Pace) – this is where you control your heat.  If you don’t like hot, use Mild sauce.

-1 (11 oz) can whole kernel corn, drained

-1 tsp chili powder

-1 tsp ground cumin

-12 (6 inch) corn tortillas (if using flour, you only need 8)

-1 (16 oz) container Cottage Cheese

-1 cup shredded cheese



1.  Preheat oven to 375 degrees.  Brown meat and onion in large skillet on medium heat; drain.  Return meat to skillet.  Add salsa, corn and seasonings; mix well.


2.  In a lightly sprayed 13x9” baking dish, layer one third of the meat mixture


and one half each of the tortillas (I overlap them a little in the middle and run them up the sides of the dish)


and cottage cheese. 


Repeat layers; cover with remaining meat sauce.  Sprinkle cheese over top.


3.  Bake 30 minutes or until heated through and bubbling.



This one gets even better the longer the leftovers last!

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