Mexican-Style Lasagna

• 1-1/2 lb. ground beef
• 1/4 lb. (4 oz.) Mexican VELVEETA, cut into 1/2-inch cubes
• 1/4 cup water
• 3/4 cup red salsa
• 6 flour tortillas (6 inch)
• 1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses

1. Heat oven to 400F.
2. Brown meat in large skillet; drain.
3. Add VELVEETA and water; cook and stir 5 min.
4. or until VELVEETA is completely melted and mixture is well blended.
5. Remove from heat.
6. Stir in salsa.
7. Spread 1/4 of the meat mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 2 tortillas.
8. Repeat layers 2 times.
9. Top with remaining meat mixture and shredded cheese; cover.
10. Bake 30 min.
11. or until heated through.
12. Uncover.
13. Let stand 5 min.
14. before serving.

ground beef, velveeta, water, red salsa, flour tortillas, cheeses

Taken from www.kraftrecipes.com/recipes/mexican-style-lasagna-135880.aspx (may not work)