Meat-Free Mexican Lasagna casserole
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 medium onion, chopped
2 (14 1/2 oz.) cans whole tomatoes
Canned green chiles or jalapenos, diced, or to taste
1 cup sliced mushrooms
2 2/3 cups canned kidney beans, drained
1 tablespoon chili powder
1 teaspoon cumin
8 corn tortillas, cut in 1-inch strips
8 ounces shredded cheddar cheese
1 cup sour cream

Preparation

1 Preheat oven to 350 degrees. In large saucepan, saute onion about 4 minutes in a little oil. Add tomatoes, chiles (jalapenos), mushrooms, beans, chili powder, and cumin. Simmer for 10 minutes.  2 In large casserole, arrange 1/3 of tortilla strips in a single layer. Pour 1/4 of the chili mixture and 1/3 of cheddar cheese over tortilla strips. Repeat layers, ending with sour cream, chili mixture, and last of cheddar cheese. Bake for 30 minutes.

About


Top with sour cream and guacamole, and serve with rice.