Tonights Dinner - x/p to Chile-Heads

[Guest guest]

This was tonights dinner. I thought it was perfectly wonderful, nice

spiciness, DH thought it was a touch too hot for him but still thought

it was flavorful. Said he would have enjoyed it even more if I hadn't

over-chiled it! I loved it.

 

* 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.

 

- - - - - - - - - - - - - - - - - -

 

 

RisaG