Name: Mexican Lasagna
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 1 lb 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 (8 3/4 ounce) can whole kernel corn, drained; 1 teaspoon chili powder; 1 teaspoon ground cumin; 10 6-inch corn tortillas, divided; 2 cups breakstone's cottage cheese; 1 cup kraft, shredded sharp cheddar cheese; 1 (2 1/4 ounce) can sliced pitted ripe olives

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Recipe by TishT

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Posted in response to a request from the Velveeta web site

Ready In:: 1hr 10mins
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ingredients

1 lb 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 (8 3/4 ounce) can whole kernel corn, drained
1 teaspoon chili powder
1 teaspoon ground cumin
10 6-inch corn tortillas, divided
2 cups breakstone's cottage cheese
1 cup kraft, shredded sharp cheddar cheese
1 (2 1/4 ounce) can sliced pitted ripe olives

directions

Brown meat in large skillet on medium heat; drain.
Add onion and green pepper; cook until tender-crisp, stirring occasionally.
Stir in salsa, corn and seasonings.
Layer 1/3 of the meat sauce, 1/2 of the tortillas and 1/2 of the cottage cheese in 13x9-inch baking dish.
Repeat layers, ending with meat sauce.
Sprinkle with cheddar cheese and olives.
Bake at 375F for 30 minutes or until thoroughly heated.

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review by ShaGun

4/3/2006

This was fine for being a comfort food casserole. I brought it to a church pot luck. Only about half was eaten. I did add an additional cup of salsa and I combined the called for cottage cheese with a cup of sour cream just because I had a hard time spreading out everything. I also left out the olives. I might make this again when I have leftover taco meat and salsa.

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review by lynngate1

2/2/2005

This is S-O-O good!!! I made the following changes without compromising the tastiness: --turkey for ground beef --1/3 sour cream in place of 1/3 of the cott. cheese --no olives (for my kids) My daughter even asked me to pack leftovers for her school lunch!

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review by Laurrk

12/12/2004

Absolutely delicious, and it was so easy to make. I was a bit skeptical about the cottage cheese, but you don't taste it at all in the final product. The only change I made was, I omitted the olives.

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review by SilentCricket

8/29/2003

I made this recipe for a Mexican potluck we were having with our small group at church. Even before I had the casserole in the oven, my dad licked the spoon from the sauce and said, "MMMMMM, that's good!!!" I had to agree!!! At the potluck, there wasn't much left and what was will make a delicious option for lunch! I did use a red pepper since I favor them over green because they're sweeter and I used a Kraft Mexican cheese blend too. Thank you so much for a delicious Mexican recipe!!!

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review by Tara1183

7/16/2002

This is an excellent recipe! It can be made ahead and cooked later. I used ricotta cheese since I prefer it over cottage cheese. The tortillas make a nice change over pasta.

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