5NEWS Grill: Mexican Lasagna & Tres Leches Cake

Download the “Cooking with CV’s” iTunes App today!

Mexican-Style Lasagna
1 lb. ground beef
3/4 cup Taco Bell Thick n Chunky Medium Salsa
1 pkg (1-1/4 oz.) taco Seasoning Mix
6 flour tortillas (6 inch)
1 can (15 oz.) pinto beans, rinsed
1-1/2 ups Kraft Mexican Style shredded Four cheese with a Touch of Philadelphia

Heat oven to 400 degrees.

Brown meat in large skillet; drain.  Stir in salsa and seasoning mix; simmer on low. Heat 10 minutes., stirring occasionally.  Spread 1/2 cup on bottom of 8″ square baking dish sprayed with cooking spray; cover with 2 tortillas.

Bake 30 minutes; uncover. Let stand 5 minutes before serving.

Special Extra: Add 1 can (11 oz.) of corn, drained or 1 cup of sliced black olives to meat mixture before using as directed.

Makes 6 servings.

Chocolate Tres Leches Cake
1 pkg. (2-layer size) white cake mix
4 squares Baker’s Semi-Sweet Chocolate, Divided
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1/2 cup sour cream
1 cup thawed Cool Whip Whipping Topping

Prepare cake batter and bake in 13×9-inch pan as directed on package. Cool cake in pan 10 minutes. Pierce cake with large fork at 1/2 inch intervals.

Melt 3 chocolate squares as directed on package; set aside.  Blend milks and sour cream in blender until smooth.  Add melted chocolate; blend well.  Pour over cake, re-piercing cake if necessary until milk mixture is absorbed.  Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate square.

Frost cake with Cool Whip; top with chocolate curls.  Keep refrigerated.

Serves 16.

Fun idea:  Can also be made into fun cupcakes!