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Cheesy Mexican-Style Lasagna
Cheesy Mexican-Style Lasagna

Cheesy Mexican-Style Lasagna

6 Review(s)
Cook Minutes 55 Min
Prep : 25 Min Cook: 30 Min
If you like lasagna, you’re going to love our Cheesy Mexican-Style Lasagna! Instead of pasta noodles and tomato sauce, this Mexican-inspired baked lasagna uses flour tortillas and salsa for a tasty twist.
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What do I need ?
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 lb. (675 g) extra-lean ground beef
1 pkg. (250 g) Velveeta Process Cheese Product, cut into 1/2-inch cubes
1/4 cup water
3/4 cup thick and chunky salsa
6 flour tortillas (6 inch)
1/2 cup Cracker Barrel Shredded Tex Mex Cheese
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How do I make it ?
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Step 1
Heat oven to 400°F.
Step 2
Brown meat in large skillet. Add Velveeta and water; cook and stir 5 min. or until Velveeta is melted. Remove from heat. Stir in salsa.
Step 3
Spread 1/4 of the meat mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; top with 2 tortillas. Repeat layers 2 times. Top with remaining meat mixture; sprinkle with shredded cheese; cover.
Step 4
Bake 30 min. Uncover; let stand 5 min. before cutting to serve.
Kraft Kitchen Tips!
Serving Suggestion
Serve with a crisp green salad topped with your favourite Kraft Calorie-Wise Dressing.
Special Extra
Add 1 cup thawed frozen corn, or 1 cup sliced pitted black olives to the meat mixture.
Calories From Fat
% Daily Value
Fat 21 g
Saturated fat 10 g
50 %
Cholesterol 95 mg
Sodium 1160 mg
48 %
Carbohydrate 24 g
Fibre 2 g
Sugars 6 g
Protein 36 g
Vitamin A
15 %
Vitamin C
6 %
25 %
25 %
Makes 6 servings, 1/6 recipe (195 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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