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TEXAS LASAGNA




Source of Recipe


Ray Hatton, Grand Prairie, TX


Recipe Introduction


A really good recipe.


List of Ingredients




1 (16 oz.) container sour cream
2 cups (8 oz.) shredded Mexican cheese blend
4 cups Texas Souper pintos (recipe in VEGETABLES)
12 (8 inch) flour tortillas
1 (16 oz.) jar chunky salsa
2 cups (8 oz.) shredded
Monterey Jack cheese
1 (4.5 oz.) can sliced ripe olives, drained (optional)
2 TBSP chopped fresh cilantro (optional, but recommended)

Recipe



Stir together the sour cream and Mexican cheese blend.
Spread 2 cups Texas Souper Pintos in bottom of a lightly
greased 13 x 9 inch pan. layer with 6 tortillas (overlapping
slightly), sour cream mixture, remaining beans, and
remaining tortillas. Bake, covered, at 350ø F. for 45
minutes, or until bubbly. Top with salsa and Monterey Jack
cheese. Bake uncovered for another 5 minutes, or until
cheese melts. Sprinkle with olives and cilantro if desired.
Makes 8 servings.