Mexican Layered Dip

Mexican Layered Dip Prep Time: 10 min Total Time: 3 hr 10 min Makes: 5 cups dip or 40 servings, 2 Tbsp. dip and 1 oz. chips each

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese , softened 1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa 1 cup drained canned black beans , rinsed 1/2 cup chopped green onions 1 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese 1 cup shredded lettuce 2 Tbsp. sliced pitted ripe olives 3 pkg. (13 oz. each) baked tortilla chips

BEAT Neufchatel cheese with electric mixer on medium speed until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of serving plate or 9-inch pie plate. LAYER remaining ingredients over Neufchatel cheese mixture; cover. REFRIGERATE at least 1 hour before serving. Serve with tortilla chips.

Mexican Lasagna

THIS IS A DOUBLE RECIPE AND MAY
BE HALFED FOR JUST ONE 9 X 13 PAN
OF MEXICAN LASAGNA

• 3 tablespoons extra-virgin olive oil
• 4 pounds ground turkey
• 1 large can of refried beans
• 1/4 cup of water
• 1 tbsp olive oil
• 1 packet of taco seasoning *powder* (mild or medium depending on your taste)
• 1 sweet onion (chopped finely)
• 1 large can of crushed tomatoes
• 1 (8 oz) jar of taco sauce *liquid* (mild or medium depending on your taste)
• 2 (15-ounce) cans black beans, drained and rinsed until water runs clear
• 1 small bag of frozen corn
• 1 bag of burrito sized flour tortillas
• 4 (8 oz packages) shredded cheese (2 fiesta blend cheese & 2 mild cheddar)
• 2 scallions, finely chopped
• Sour cream

1. Preheat the oven to 350
2. Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil – twice around the pan. Add turkey and onion. Brown the meat and onion mixture. (Drain if necessary)
3. Add the crushed tomatoes, taco seasoning, taco sauce, black beans and corn. Heat the mixture through and simmer a couple of minutes.
4. In a separate pan, take the large can of refried beans and add the olive oil and water. Mash them with a potato masher or something similar and stir until they are spreadable.
5. Coat a 9 x 13 baking dishes with remaining extra-virgin olive oil.
6. Cut the tortillas in quarters.
7. Layer as follows: (From the bottom up) - Olive oil to coat the pan. . . Then: meat sauce, cheese, tortilla, beans, meat sauce, cheese, tortilla, beans, meat sauce, cheese, tortilla, cheese.
8. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
9. Cook for 10 minutes and top with scallions and sour cream.

This is a Racheal Ray adaption. Her method - I of course adapted it to fit MY family's taste! So this is my recipe from her method! This is always a HUGE hit and makes great left overs!

You could omit the refried beans layer and use ground chicken and have HER recipe -- or you could also add olives, peppers, etc and make it your OWN~ but I prefer it just the way I usually make it!