Recipe for Baja Lasagna


1/4 cup onion; chopped
2 cup tomatoes [14-1/2 oz] chopped
3 oz green chiles, canned; diced
1 cup mushrooms; sliced
2 2/3 cup kidney beans; drained
1 tablespoon chili powder
1 teaspoon cumin
8 each corn tortillas; cut in 1 inch wide stripe
8 oz cheddar cheese, low fat; shreeded
1 cup sour cream


1] Preheat oven to 350*F 2] In a non-stick skillet coated with non-stick spray, saute onion for about 4 minutes. 3] Add tomatoes, chiles, mushrooms, beans, chili powder, and sumin. Simmer uncovered 10 minutes. 4] In 11-1/2 x 7-1/2 inch casserole dish, arrange 1/3 of the tortilla strips in single layer. 5] Set aside a little of the cheese for ganishing. 6] Pour 1/4 of the tomato mixture and 1/3 of the cheese over tortilla strips. 7] Repeat layers, ending with sour cream and last 1/4 of tomato mixture. Top with reserved cheese. 8] Bake 30 minutes.

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