Make-Ahead Mexican Lasagna for Two

• 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 Safeway 1 lb For $1.29 thru 02/09
• 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

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

lean ground beef, green pepper, velveeta, chili powder, oregano, water, salt, tomatoes, corn tortillas, four cheese, aluminum foil

Taken from www.kraftrecipes.com/recipes/make-ahead-mexican-lasagna-for-two-185689.aspx (may not work)