[CH] Tonights Dinner - x/p to Veg-Recipes
RST G (synapse7@home.com)
Fri, 25 Feb 2000 20:17:57 -0500
This was tonights dinner. I thought it was excellent and really had a
nice heat. DH thought it was a bit hot for his tastes but still said it
was tasty. Another advantage to this recipe, it is really quick and
easy.
* Exported from MasterCook *
RisaG's Quick Tex-Mex Lasagna
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Beans/Legumes/Pulses Cheese
Chiles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Seasoned Pinto Beans:
1 15 oz can pinto beans -- rinsed & drained
1 lg jalapeno pepper -- minced
1/2 envelope taco seasoning mix
1/2 tsp salt
1/2 tsp ground cumin
1 tsp ground chipotle powder -- or more
1 14.5 oz can diced tomatoes
Lasagna:
8 oz reduced fat sour cream
1 cup Mexican cheese blend -- shredded
1 recipe Seasoned Pinto Beans
3 6" corn tortillas -- cut to fit dish
1 8 oz jar your favorite salsa
1 cup Monterey jack cheese -- shredded
1 tbsp fresh cilantro -- chopped
To make seasoned pinto beans: Mix all ingredients in a large bowl. Set
aside.
To make lasagna: Stiir reduced fat sour cream and cheese mix together.
Set aside.
Spread half the pinto beans on the bottom of a lightly greased 13x9"
pan. Layer with all the tortillas (cut them in pieces to fit if needed),
sour cream mixture and remaining beans.
Cover and bake for 40 minutes at 350°F. Top with salsa and the Monterey
Jack Cheese and bake, uncovered, for another 5 minutes until cheese
melts. Sprinkle with cilantro, and serve. Makes 4 servings.
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RisaG