Tortilla Lasagna

"We enjoyed this simple dish, goes great with salsa and sour cream with a tossed salad Recipe source: Prevention magazine (March 2011)"
 
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Tortilla Lasagna created by Andi Longmeadow Farm
Ready In:
50mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Heat oven to 400 degrees F.
  • Spray baking sheet with Pam.
  • Heat oil in skillet over medium heat and add onion, garlic and green pepper and cook stirring until softened (5 minutes). Stir in cumin and cook another minute.
  • Stir in tomatoes, water and chilies and bring to a boil over high heat. Reduce heat to medium low and simmer, stirring occasionally until thickened (15 minutes). (I also thought it would be great to add 1 can of chopped black olives).
  • Brush 1 side of each tortilla with oil and cut into 1 inch strips -- place on baking sheet and bake until crisp (10 minutes). Set aside.
  • Reduce oven temp to 350-degrees F.
  • Layer half of the tortilla strips in baking dish and top with half of the sauce and half of the cheese. Repeat layers.
  • Bake until cheese is melted and casserole is bubbly -- 20-30 minutes.
  • Serve with sour cream, salsa and chopped jalapenos, if desired.

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  1. fiveoclocksomewhere
    Nice recipe but, like another reviewer, I kept looking for the missing ingredien. I made this with ground chorizo, red onion and used the laid from the canned tomatoes in place of the water. The missing ingredient was the chorizo-gave this dish great flavor and a bit of heat. White corn tortillas replaced the yellow corn. Very yummy.
     
  2. fiveoclocksomewhere
    Nice recipe but, like another reviewer, I kept looking for the missing ingredien. I made this with ground chorizo, red onion and used the laid from the canned tomatoes in place of the water. The missing ingredient was the chorizo-gave this dish great flavor and a bit of heat. White corn tortillas replaced the yellow corn. Very yummy.
     
  3. graham072442
    I've made this for years BUT I add1 lb. of cooked ground beef to the sauce and, after otherwise preparing as described in the recipe, topped with a can of enchilada sauce and more grated pepper-jack cheese (about 1/2 to 3/4 cup).
     
  4. Half-fast-cook
    I kept going over the ingredients to see which I left out. Granted, I was out of cumin, but I couldn't really taste anything and not enough sauce. Maybe I left out the 1 C of water, but don't think so.<br/>I used the thicker "home made" corn tortillas from a local restaurant and no jalapenos."
     
  5. runnerlaur
    This is our new every week recipe - the sauce is delicious and there's just the right amount of cheese. We swapped corn tortillas for whole wheat flour tortillas and then served with salsa and sour cream as well. So easy!
     

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