top of page

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 16 ounces of mini penne pasta

  • 1 pound of ground beef

  • 1.3 ounce package of taco seasoning

  • 28 ounce can of crushed tomatoes

  • 2 cups of salsa

  • 1 cup of water

  • 8 ounces of Challenge Salsa Cream Cheese, softened

  • 3 cups of Mexican blend shredded cheese, divided

  • 1 ½ cups of sour cream

  • 1/8 cup of diced fresh cilantro

 

Directions

  1. Preheat oven to 375.

  2. Prepare pasta according to package directions, cooking four minutes less than directed.

  3. Add ground beef to a medium skillet over medium heat. Cook until meat is cooked through. Drain off any extra liquid in pan, add taco seasoning.

  4. Combine pasta, seasoned and cooked beef, canned tomatoes, salsa and water together in a large bowl or the pot you used to cook the pasta.

  5. In a medium mixing bowl combine Salsa cream cheese with the sour cream.

  6. To assemble, add half of the pasta mixture to a large 10x15 greased baking pan. Spoon the cream cheese mixture evenly on pasta, spread to make an even layer. Cover with 2 cups of shredded cheese. Add the remaining pasta, smoothing out to create the final layer. Sprinkle with the remaining 1 cup of cheese.

  7. Cover with foil and bake for 20-25 minutes or until pasta is bubbly. Remove foil and bake for an additional 10 minutes or until cheese is golden brown.  Remove from oven and let rest for at least 10 minutes. Garnish with a sprinkle of fresh cilantro before serving.

Creates 12 servings

 

​

 

 

 

Mexican Lasagna

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

​

​

​

bottom of page