Baja Lasagna Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Onion, chopped
1 tsp: Cumin,
2 cup: Tomatoes [14-1/2 oz] chopped,
8 each: Corn tortillas, cut in 1
3 ounce: Green chiles, canned, diced
-inch wide stripe,
1 cup: Mushrooms, sliced
8 ounce: Cheddar cheese, low fat,
2 2/3 cup: Kidney beans, drained
-shreeded,
1 tbsp: Chili powder,
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 11-1/2 x 7-1/2 inch casserole dish, arrange 1/3 of the tortilla
strips in single layer.
5] Set aside a little of the cheese for ganishing.
6] Pour 1/4 of the tomato mixture and 1/3 of the cheese over tortilla
strips.
7] Repeat layers, ending with sour cream and last 1/4 of tomato
mixture. Top with reserved cheese.
8] Bake 30 minutes.
Linda Edwards {Linda.Edwards@genesplicer.org}
Submitted By LINDA EDWARDS On 12-22-95
Source from luhu.jp
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 11-1/2 x 7-1/2 inch casserole dish, arrange 1/3 of the tortilla
strips in single layer.
5] Set aside a little of the cheese for ganishing.
6] Pour 1/4 of the tomato mixture and 1/3 of the cheese over tortilla
strips.
7] Repeat layers, ending with sour cream and last 1/4 of tomato
mixture. Top with reserved cheese.
8] Bake 30 minutes.
Linda Edwards {Linda.Edwards@genesplicer.org}
Submitted By LINDA EDWARDS On 12-22-95
Source from luhu.jp