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Mexican Lasagna Recipe

   
 

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     Mexican Lasagna

Category   Entrees - Maindishes
Sub Category   None
Ingredients
1 tsp olive oil
1 med onion
1 med green bell pepper
1-2 cloves garlic
1-2 tbsp chili powder
1 tsp ground cumin
dash of cayenne pepper
1 can (15 1/2 ounce) of pinto or kidney beans
1 cup frozen/fresh corn
 
1 cup tomato sauce
non stick cooking spray
6 small corn tortillas
1 cup of non fat or low fat cottage cheese
1/2 -1 cup of shredded cheddar cheese
Instructions
Preheat oven to 375. In large skillet, heat oil over med high heat. Add onion, bell pepper and garlic (chopping all three first) and cook, stirring until tender, about 5 minutes. Stir in chili powder, cumin and cayenne pepper, for about 1 minute. Stir in beans, corn and tomato sauce. Remove from heat.
Spread 3 tortillas over the bottom of a casserole that has been sprayed with non stick cooking spary. Spoon half of bean mixture over tortillas. Top with half of cottage cheese. Sprinkle half of cheddar cheese over cottage cheese. Repeat layers.
Bake until casserole is heated through or until cheese is melted, about 20 minutes.


Originally Submitted 7/23/2010





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