Velveeta Mexican Lasagna Recipes

VELVEETA® MEXICAN LASAGNA

Steps:

• Heat oven to 400°F.
• Brown meat in large skillet; drain. Add water 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 and shredded cheese. Cover.
• Bake 30 min. Uncover. Let stand 5 min. before serving.

SUPER-QUICK VELVEETA LASAGNA

Steps:

• Preheat oven to 350°F
• Spray a 13x9-inch baking pan with nonstick cooking spray.
• In a skillet, brown ground meat; drain.
• Spoon about 1/4 cup spaghetti sauce on bottom of baking pan. Lay down a layer of noodles, then 1/2 browned meat, 1/3 of remaining sauce and 1/3 of Velveeta cubes. Repeat layer. Top 2nd layer with noodles, remaining 1/3 of sauce and Velveeta. Cover and bake at 350°F for 45 minutes.

VELVEETA LASAGNA SKILLET

Steps:

• Brown meat in large skillet; drain. Add water, Seasoning Mix and Pasta; stir.
• Bring to boil; cover. Simmer on medium-low heat 8 to 10 min. or until pasta is tender and most of the water is absorbed. Remove from heat.
• Stir in VELVEETA Cheese Sauce; top with mozzarella.

MEXICAN LASAGNA

Steps:

• 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.

MEXICAN LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa., In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. , Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through. , Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting.