Mexican Lasagna

Heat the Canola Oil (1 Tbsp) in a large skillet over medium high heat. Brown the Ground Beef (1 lb) in it while breaking it up with a spoon for about 5 minutes.

Add in the Yellow Onion (1), Diced Green Chiles (1 can), and Chipotle Peppers in Adobo Sauce (1 piece) and let them get soft and fragrant for a minute.

Season and flavor the mixture with the Salt (1 tsp), Ground Cumin (1 tsp), and Chili Powder (1 tsp).

Spoon in the Tomato Paste (1 Tbsp), Worcestershire Sauce (1 Tbsp) and Fresh Cilantro (1 Tbsp) and give everything a good stir, letting it simmer for 2 minutes.

Take the pan off of the heat and stir in the Garden Vegetable Cream Cheese (2 Tbsp).

Preheat the oven to 350 degrees F (180 degrees C).

Take a 9 x 13-inch lasagna pan and lightly grease it on the bottom with a little bit of the Salsa (1 jar). Then take Flour Tortillas (3) and lay them across the bottom to make the first layer. There will be round edges that come up the side of the pan, trim them away.

Add half of the meat mixture, then 1/3 of the remaining salsa and a generous layer of the Shredded Mexican Cheese Blend (4 cups). Lay down another Flour Tortillas (3) and repeat the layers of meat, salsa, and cheese.

Then add the last Flour Tortillas (3) on top, the last of the salsa and a very healthy amount of the cheese to top it off gloriously.

Bake the assembled lasagna for about 25-30 minutes to heat everything through and make the cheese bubbly and melty.

Take it out and let it cool for a couple of minutes, then serve immediately with some extra cilantro on top!