Mexican Lasagna

[Guest guest]

MEXICAN LASAGNA

 

15-oz can pinto, pink or black beans drained and rinsed

14-oz can diced and crushed tomatoes

4-oz can chopped green chilies

2 cups frozen corn kernels, thawed

2 green onions, minced

1/2 tsp. ground cumin

1/2 tsp. dried oregano

8 corn tortillas

 

Preheat oven to 400 degrees. In large mixing bowl combine beans,

tomatoes, chilies, corn, green onions, cumin and oregano; mix

thoroughly.

 

Spray a 2-quart baking dish lightly with PAM. Line with 4 tortillas,

overlapping if necessary. Spread half of the bean mixture in a layer

over tortillas

 

Bake 12 to 15 minutes. Let stand 1 or 2 minutes then cut into

squares and serve. Makes 6 servings.