Mexican Lasagne
Source of Recipe
Linda in San Diego (from Mimi's)
Recipe Introduction
This is wonderful. Easy to make and just absolutely delicious.
List of Ingredients
5-8 large flour tortillas
1 1/2 cup corn
1 15 oz black beans
1 can diced tomatoes with chilies or jalapenos (14.5 oz)
1 large can tomato sauce, 15-oz. (or enchilada sauce)
chili powder, cumin, garlic salt to taste
1 teaspoon of sugar
1 egg
16 oz reg sour cream (don't use non fat or low fat, as it will curdle when cooking)
2 cups Mexican shredded cheese
1 bunch green onions, or 1/2 cup chopped
black sliced olives
Recipe
Stack tortillas on cutting board, slice lengthwise into 3 sections. Set aside.
Mix corn and beans together, drain, set aside.
In a small bowl mix tomatoes with their juice,tomato or enchilada sauce,spices and sugar.
Spray a 9 x 13 pan.
Spoon 1/2 of this mixture into bottom of pan.Cover the sauce with 5-8 strips of tortillas.
Break egg into medium bowl, and beat with fork until foamy.
Add sour cream and 1 cup of the cheese.
Stir to mix it well.
Spoon 1/2 of the cream mixture over the tortilla layer and spread it out with the back of a spoon.
Scatter 1/2 of the bean and corn mixture over the sour cream and cheese layer.
Preheat to 400.
Place more tortilla strips over the last layer of beans and corn,top with remaining sour cream mixture, and remaining beans and corn.
Pour remaining tomato/sauce mix over top, spread evenly over top of tortilla strips.
Cover with foil and bake for 30 min., remove from oven,uncover it.
Scatter green onions and olives over top, return to oven, cook 5 more minutes.
Take backout, put on remaining cheese.
Put back in oven, until it melts, about 3 min.
Take out and let stand 10 min. before serving.
8 generous servings
450 calories per serving
15 grams of protein
Notes:
I used 2 cans of black beans and no corn.
I used tomato sauce.
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