Baja lasagna
8 servings
Ingredients
| Quantity | 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 |
Directions
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