Recently while I was searching for something different to fix for supper, I ran across a recipe for Mexican Lasagna at kraftfoods.com.
It had that taco vibe that Rick and I both like, and it appeared to be quick and easy to fix — about 45 minutes from preparation to table. So I printed off the recipe and headed to the grocery store.
This new recipe is a huge hit, not only with Rick and I but also with everyone who has tasted it.
I sent the first batch I made to the Eagle office with Rick one Saturday when he had to work, and everyone who tried it loved it.
It was good, but I thought it needed something more, so I decided to tweak the recipe a little bit by adding some extra seasoning the next time I fixed it.
This past Sunday, we had a small family gathering at our house to discuss some vacation plans, so I decided to fix the new version of the Mexican Lasagna as well as the Cheeseburger Crescent Bake Casserole that I found recently at Pillsbury.com, and a salad.
Our daughter-in-law, Jenna, also brought over a new dish she was giving a try, so we had ourselves a little experimental potluck lunch.
When we put the food on the table, I told everyone that I didn’t know how good the Mexican Lasagna would be this time around because I had changed the recipe a little bit.
Our oldest son, Jason, was the first person to try it. “I don’t know about all the other stuff yet,” he said. “But this Mexican Lasagna is delicious!”
I thought “Wow!” Getting a “delicious” from Jason is like someone on American Idol getting a thumbs up from Simon Cowell. We all loved Jenna’s dish too. I forget what she called it, but it was a lasagna-style casserole as well. I told her I wanted the recipe.
I’m usually not a big fan of lasagna, but this recipe is really easy to fix and it tastes great as well. So great in fact that I can eat the whole casserole all by myself, which is probably not a good thing.
I hope you will enjoy it too.
Prep time: 15 min. total time: 50 min.
Total servings: 6
What You Need
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 and Monterey Jack Cheeses
1/2 cup green onions
1 pack of Taco Bell Taco Seasoning (just the mix)
HEAT oven to 400°F.
BROWN meat in large skillet; drain. Add water, Taco Bell Taco Seasoning, 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, shredded cheese, and green onions. Cover.
BAKE 30 min. Uncover. Let stand 5 min. before serving.
Serve with a crisp green salad topped with your favorite Kraft Light Dressing.
•Prepare as directed, spreading 1/3 of 16-oz. can of TACO BELL® HOME ORIGINALS® Refried Beans onto each tortilla layer before topping with the meat mixture.
•Or add 1 can (11 oz.) corn, drained, or 1 cup sliced black olives to meat mixture.
Recipe courtesy of Kraft Foods