Mexican Lasagne
Nancy Sandell
ingredients
- 1/4 chopped onion
- 28 oz can tomato
- 4 oz green chile, canned
- 1 cup sliced mushrooms]
- 1 can pinto beans
- 1 tsp chili powder
- 1 tsp cumin
- 8 corn tortillas, cut into 1" strips
- 8 oz shredded cheddar cheese
- sour cream
directions
- 1
Sauté onions until translucent. Add next 6 ingredients. Simmer uncovered for 10 minutes. Cover bottom of dish with tomato mixture.
- 2
Layer tortillas, 1/4 tomato mixture, 1/3 cheese. Repeat, topping with tomato mixture. Sprinkle with cheese. Bake at 350° for 30 minutes. Top with sour cream to serve.
Source: Michelle Goad
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