Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, mexican lasagna, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Combine Your 2 Favorite Cuisines With This Kid-Approved Recipe
Hey, everyone! So, today I have a real treat for you. Who is in the mood for both Italian and Mexican cuisine? I know, I know, it sounds a little weird but trust me, you’re going to LOVE this recipe! Now, I’ll tell you right off the bat that I know my picture looks a little different from what the recipe calls for but that is because I added and subtracted some ingredients. That’s the beauty of this whole cooking thing…you can personalize your dish to meet your needs! My kids don’t like black olives and my hubby hates corn so I left those ingredients out.
I opted to add some red kidney beans to the mix because that’s what I had on hand and hey, they ended up tasting darn good in this Mexican lasagna!
This is a great after-church casserole or better yet, a dish to pass at a potluck supper. Enjoy!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Serve this yummy lasagna with your favorite taco toppings like sour cream, salsa, and guacamole.