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MEXI-LAMB TORTILLA LASAGNA




Source of Recipe


the web


List of Ingredients




12 ozs. lean ground American lamb
1 cup salsa
1 can (8 oz.) red kidney beans, drained
1 carton (8 oz.) light sour cream
¼ cup canned chopped green chilies (about ½ of 4 oz. can)
¼ cup shredded cheddar cheese
1 Tbsp. flour non stick spray vegetable coating
3 (10") flour tortillas
1 cup shredded lettuce
¼ cup chopped tomato
¼ cup additional shredded cheddar (optional)
¼ cup additional salsa (optional)



Recipe



In large saucepan, cook ground lamb till no pink remains. Remove from heat; drain well. Stir in 1 cup salsa and drained beans. Set aside.

In a bowl mix sour cream, chilies, ¼ cup cheese, and flour.

Spray a 10" pie plate or quiche dish with non stick spray. Place one tortilla in pie plate or quiche dish. Top with ¾ cup of the meat mixture and ½ of the sour cream mixture. Top with a second tortilla and repeat with ¾ cup meat and remaining sour cream. Top with a third tortilla and remaining meat.

Bake in 350° oven for 25 minutes or till heated through. Let stand 5 minutes before cutting into wedges to serve. Top each serving with shredded lettuce and chopped tomato. Garnish with additional cheese and salsa if desired.

Serves 4-6.