J's Mexican Lasagne
- Number of Servings: 4
Ingredients
Corn Tortillas, 9 tortilla, medium (approx 6" dia) Tomatoes, red, ripe, canned, whole, no salt added, 1 can Newman's Own All Natural Chunky Medium Salsa, 16 tbsp Onions, raw, 1 large Garlic, 6 cloves Cilantro, raw, 16 tbsp Colby and Monterey Jack Cheese shredded, 0.75 cupChili Powder 1 TGround Cumin 1 TOregano 1/2-1 TBasil 1/2-1 T3/8 t thyme
Heat oven to 350. Puree tomatoes, and cook with basil, thyme and oregano. Pour a layer of tomato sauce into a deep baking pan (a nine inch cake pan works fine). Next, make a mixture of grated cheese, chopped or grated onions, cumin and chili powder to taste. Back to the pan- layer corn tortillas on top of the sauce. Put the cheese mixture on the tortillas, add salsa and chopped cilantro, repeat until cheese is used up, or pan is full, or you get bored, or the doorbell rings. Put this mixture in the oven for 30 minutes or until hot and bubbling. Also, when done, the tortillas should form a pasta like texture and taste. Serve with black beans and low fat sour cream.
Number of Servings: 4
Recipe submitted by SparkPeople user ENCIFG.
Number of Servings: 4
Recipe submitted by SparkPeople user ENCIFG.
Nutritional Info Amount Per Serving
- Calories: 244.5
- Total Fat: 7.7 g
- Cholesterol: 17.4 mg
- Sodium: 367.3 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 6.1 g
- Protein: 9.0 g
Member Reviews