Baja lasagna

Yield: 8 servings

Measure Ingredient
¼ cup Onion; chopped
2 cups Tomatoes [14-1/2 oz] chopped
3 ounces Green chiles, canned; diced
1 cup Mushrooms; sliced
2⅔ cup Kidney beans; drained
1 tablespoon Chili powder
1 teaspoon Cumin
8 eaches Corn tortillas; cut in 1 inch wide stripe
8 ounces Cheddar cheese, low fat; shreeded
1 cup Sour cream

1] Preheat oven to 350*F

2] In a non-stick skillet coated with non-stick spray, saute onion for about 4 minutes.

3] Add tomatoes, chiles, mushrooms, beans, chili powder, and sumin.

Simmer uncovered 10 minutes.

4] In 11-½ x 7-½ inch casserole dish, arrange ⅓ of the tortilla strips in single layer.

5] Set aside a little of the cheese for ganishing.

6] Pour ¼ of the tomato mixture and ⅓ of the cheese over tortilla strips.

7] Repeat layers, ending with sour cream and last ¼ of tomato mixture. Top with reserved cheese.

8] Bake 30 minutes.

Linda Edwards {Linda.Edwards@...} Submitted By LINDA EDWARDS On 12-22-95

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