My Italian ancestors would shame me for making a faux lasagna that tastes like Mexican food.
:::moment of silence for my sin of omission :::
But truth be told - its freakin' yummy !
So good that I may give up Italian lasagna forever.
Maybe.
Mexican Lasagna
1 tsp olive oil
1 medium onion, chopped (about 1 cup)
1 medium green bell pepper chopped (about 1-1/4 c)
1 or 2 garlic cloves, minced
1.5 Tbsp chili powder
1 tsp cumin
1 (15 oz) can of kidney beans, rinsed and drained
1c corn (fresh or frozen)
1c tomato sauce
Nonstick cooking spray
8 corn tortillas
1c low fat cottage cheese
1/2 to 1c reduced fat cheddar cheese, shredded
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| Preheat oven to 375 degrees. In a large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic. Cook , stirring until tender - about 5 minutes. Stir in chili powder and cumin. Cook 1 minute, mixing well. |
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| Add beans, corn, and tomato sauce. Mix until combined and remove from heat. |
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Spread 4 tortillas in a sprayed 8x8 pan. Spoon 1/2 bean mixture over the tortillas. Top with 1/2 c of cottage cheese. Sprinkle 1/2 c cheddar cheese over the cottage cheese.  Repeat layers. Bake until casserole is heated and cheese is melted (approximately 20 minutes). Served with Spanish rice and a green salad. |
Buen Provecho!
