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tortilla lasagna

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Quick and Easy

Tortilla Lasagna

"We enjoyed this simple dish, goes great with salsa and sour cream with a tossed salad Recipe source: Prevention magazine (March 2011)"

Ingredients

  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 green pepper, chopped
  • 1 teaspoon cumin, ground
  • 1 1⁄2 cups tomatoes, crushed
  • 1 cup water
  • 1 (4 ounce) can green chilies, drained
  • 1 (8 ounce) package corn tortillas
  • 1 1⁄2 cups monterey jack cheese, shredded

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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