When I first walked into Walmart I browsed around thinking what to add to my lasagna. I was also craving some chips and salsa so it all clicked.. a Creamy, Cheesy, Spicy, Lasagna! My husband isn’t a huge fan of eating vegetables and when I sneak it into a meal like lasagna he gobbles it up! Don’t forget to check out my full Google + Shop!
Spinach, peppers, onions, tomatoes, all packed with layers of pasta and Velveeta! The Velveeta melts beautifully creating a perfect texture. No gagging on stringy unevenly melted cheese! I’ve done my fair share of that before..
One thing I really liked and will definitely do again is use a tinfoil pan. Why have I not used these before? I was able to make two. One was for dinner when Chris got home and the other was to freeze – we’ll see how it turns out! 🙂
So the recipe? It’s super simple and extra delicious! If you try it let me know what you think. Hubby said it was his favorite lasagna I’ve ever made! 🙂
Cheesy Salsa Lasagna
Makes 8-12 Large Servings
1lb Ground Beef
1/2 Teaspoon Cumin
1 Cup Fresh Spinach
2 Cups Chopped Peppers and Onions (I used frozen organic)
1 Medium Can Chopped Tomatoes
1/2 Box Lasagna Pasta (already cooked and drained)
1 24oz Jar Medium Salsa
In a large saute pan brown beef with cumin and once it’s just about done add in spinach, peppers, onions, and tomatoes. Meanwhile set up lasagna dish with salsa, then pasta. Once the meat mixture is cooked add a layer then add slices of Velveeta. Keep layering until pan is full. Gently push down and finish with Velveeta and a little salsa. Bake at 350 for about 10 minutes or until cheese is nice and melted. Top with Sour Cream and enjoy!
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