Baja Lasagna

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.

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