|RisaG's Quick Tex-Mex Lasagna|
To make seasoned pinto beans: Mix all ingredients in a large bowl. Set aside.
To make lasagna: Stiir reduced fat sour cream and cheese mix together. Set aside.
Spread half the pinto beans on the bottom of a lightly greased 13x9" pan. Layer with all the tortillas (cut them in pieces to fit if needed), sour cream mixture and remaining beans.
Cover and bake for 40 minutes at 350°F. Top with salsa and the Monterey Jack Cheese and bake, uncovered, for another 5 minutes until cheese melts. Sprinkle with cilantro, and serve. Makes 4 servings.
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