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 |