Baja Lasagna

Baja Lasagna

I used to think a dish that looked as good as this does would take hours to make. This is so easy, it's almost embarrassing.
Makes 8 servings

1/4 cup chopped onions
2 (14-1/2-ounce) cans Ready Cut tomatoes
3 ounces canned diced green chiles
1 cup sliced mushrooms
2-2/3 cups drained, canned pinto beans or kidney beans
1 tablespoon chili powder
1 teaspoon cumin
8 corn tortillas, cut into 1-inch wide strips
8 ounces (2 cups) shredded low-fat Chedder cheese
1 cup sour cream

Preheat oven to 350 degrees F. In non-stick skillet coated with non-stick spray, saute onion about 4 minutes. Add tomatoes, chiles, mushrooms, beans and chili powder and cumin. Simmer uncovered 10 minutes. In 11-1/2 x 7-1/2-inch casserole, arrange 1/3 of the tortilla strips in single layer. Set aside a little of the cheese for garnishing. Pour 1/4 of the tomato mixture and 1/3 of the cheese over tortilla strips. Repeat layers, ending with sour cream and last 1/4 cup of tomato mixture. Top with reserved cheese. Bake 30 minutes.

NOTE: In case you're not familiar with canned green chiles, you should know that these are very mild and not anything to shy away from.

DEAL-A-MEAL cards used:
1 Bread, 2 Meat, 2 Vegetable, 1 Fat
301 Calories

"DEAL-A-MEAL Golden Edition Cookbook, pg. 138/139"

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