Mexican Lasagna

Brown Onion and garlic

(I also added some mushrooms I had)

Add 2 cans pinto beans (or bean of choice)

Add 2 cans of chopped tomatoes (recipe called for mexican)

Add some Chili powder and Cumin

simmer for about 20 minutes.

 

in a 9 1/2 x 13 baking dish

spread 1/3 of the bean mixture

top this with 4 corn tortillas (the round ones)

sprinkle on shredded cheese

add more  another 1/3 of beans

4 more corn tortillas

sprinkle more cheese

top with final 1/3 of bean mixture

 

cover with aluminum foil and bake at 350 for 25 minutes.

 

Advertisements
This entry was posted in Dinner. Bookmark the permalink.