Quick Tex-Mex Lasagna

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Quick Tex-Mex Lasagna

 

Seasoned Pinto Beans:

1 15 oz. can pinto beans, rinsed, drained

1 large jalapeno pepper, minced

1/2 envelope taco seasoning mix

1/2 tsp. salt

1/2 tsp. ground cumin

2 tsps. ground chipotle powder

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, above

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: Stir 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 degrees. 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.