Baja Lasagna
1 pound ground round
1/4 cup chopped onion
2 (14 1/2 oz.) ready-cut tomatoes
3 oz. canned diced green chiles
1 cup sliced fresh mushrooms
2 2/3 cups drained, canned pinto beans
1 tablespoon chili powder
1 teaspoon cumin
8 corn tortillas, cut in 1 inch wide strips
2 cups shredded Cheddar cheese
1 cup sour cream
chopped fresh cilantro
Preheat oven to 350 degrees. Saute ground beef and onion until meat is
not pink. Add tomatoes, chilies, 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.
Serves 8. |
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