MAKE-AHEAD MEXICAN LASAGNA FOR TWO

Make-Ahead Mexican Lasagna for Two image

If you're cooking for two, this gooey Mexican casserole recipe may become your new fave. It makes two 2-serving lasagnas-one to eat, and one to freeze!

Provided by My Food and Family

Categories Home

Time 45m

Yield 4 servings or 2 lasagnas, 2 servings each

Number Of Ingredients 11

Ingredients

1 lb. lean ground beef
1 green pepper, chopped
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
1 Tbsp. chili powder
1/2 tsp. each dried oregano leaves and ground cumin
1/4 cup water
1 can (15 oz.) no-salt-added pinto beans, rinsed
2 tomatoes, chopped
4 corn tortillas (6 inch), cut in half, divided
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
Reynolds Wrap® Heavy Duty Aluminum Foil

Steps:

Heat oven to 400°F.
Brown meat with peppers in large skillet; drain. Return meat mixture to skillet. Add VELVEETA, seasonings and water; stir. Cook 2 to 3 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in beans and tomatoes; cook 3 min., stirring occasionally.
Line two 9x5-inch loaf pans with Reynolds Wrap® Heavy Duty Aluminum Foil, letting foil extend 6 inches over each side of pan. Spread 1/2 cup meat mixture onto bottom of each prepared pan; top with 2 tortilla halves and 1 cup of the remaining meat mixture. Repeat layers. Sprinkle with shredded cheese. Fold ends of foil over lasagna to cover lasagna. (If freezing for later use, use foil handles to remove lasagna from pan. Bring up foil sides. Double fold top and ends to seal packet. Freeze up to 3 months.)
Bake lasagna 15 to 20 min. or until heated through. Let stand 5 min. before serving.

Nutrition Facts : Calories 480, Fat 21 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 100 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 36 g