Post by nini on Jul 22, 2007 11:57:29 GMT -5
Baja Lasagna
1 lb. ground round
1/4 C. chopped onion
2 (14 1/2 oz.) cans ready-cut tomatoes
3 oz. canned diced green chiles
1 C. sliced fresh mushrooms
2 2/3 C. drained, canned pinto beans
1 T. chili powder
1 t. cumin
8 corn tortillas, cut in 1 inch wide strips
2 C. shredded Cheddar cheese
1 C. sour cream
chopped fresh cilantro
Preheat oven to 350°F. Saute ground beef and onion until meat is not pink. Add tomatoes, chiles, mushrooms, beans, chili powder, and cumin. Simmer uncovered 10 minutes.
In a baking dish, arrange a single layer of tortilla strips. Pour 1/4 of the tomato mixture and 1/3 of the cheese over the tortilla strips. Set aside a little of the cheese for garnishing. Repeat layers. Bake 30 minutes.
For topping, spread layer of sour cream over casserole and sprinkle with chopped cilantro and reserved cheese.
1 lb. ground round
1/4 C. chopped onion
2 (14 1/2 oz.) cans ready-cut tomatoes
3 oz. canned diced green chiles
1 C. sliced fresh mushrooms
2 2/3 C. drained, canned pinto beans
1 T. chili powder
1 t. cumin
8 corn tortillas, cut in 1 inch wide strips
2 C. shredded Cheddar cheese
1 C. sour cream
chopped fresh cilantro
Preheat oven to 350°F. Saute ground beef and onion until meat is not pink. Add tomatoes, chiles, mushrooms, beans, chili powder, and cumin. Simmer uncovered 10 minutes.
In a baking dish, arrange a single layer of tortilla strips. Pour 1/4 of the tomato mixture and 1/3 of the cheese over the tortilla strips. Set aside a little of the cheese for garnishing. Repeat layers. Bake 30 minutes.
For topping, spread layer of sour cream over casserole and sprinkle with chopped cilantro and reserved cheese.
