RICHARD SIMMONS' BAJA LASAGNA

1/4 cup chopped onion
2 cans (14 1/2 ounce each) Ready Cut tomatoes
3 ounces canned diced green chiles
1 cup sliced mushrooms
2 2/3 cups canned pinto or kidney beans, drained
1 tablespoon chili powder
1 teaspoon cumin
8 corn tortillas, cut in 1 inch wide strips
8 ounces (2 cups) shredded low-fat cheddar cheese, divided use
1 cup sour cream

Preheat oven to 350 degrees F.

In non-stick skillet coated with non-stick spray, saute onion about 4 minutes.

Add tomatoes, chiles, mushrooms, beans and chili powder and cumin. Simmer uncovered 10 minutes.

In 11 1/2x7 1/2-inch casserole, arrange 1/3 of the tortilla strips in single layer. Set aside a little of the cheese for garnishing. Pour 1/4 of the tomato mixture and 1/3 of the cheese over tortilla strips. Repeat layers, ending with tortilla strips and last 1/4 of the tomato mixture. Top with reserved cheese.

Bake 30 minutes. Serve with sour cream.

Source: Richard Simmons