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RisaG's Quick Tex-Mex Lasagna
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    RisaG's Quick Tex-Mex Lasagna

  • Seasoned Pinto Beans:
  • 1 15 oz can pinto beans -- rinsed & drained
  • 1 lg jalapeno pepper -- minced
  • 1/2 envelope taco seasoning mix
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1 tsp ground chipotle powder -- or more
  • 1 14.5 oz can diced tomatoes
    Lasagna:
  • 8 oz reduced fat sour cream
  • 1 cup Mexican cheese blend -- shredded
  • 1 recipe Seasoned Pinto Beans
  • 3 6" corn tortillas -- cut to fit dish
  • 1 8 oz jar your favorite salsa
  • 1 cup Monterey jack cheese -- shredded
  • 1 tbsp fresh cilantro -- chopped
  • 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 350F. 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.

    From: RisaG.
    FOR PERSONAL USE ONLY. RIGHTS RESERVED.
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Fri, 25 Feb 2000

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