Meat-Free Mexican Lasagna casserole
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
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.
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.