Tortilla Lasagna
Yield
6 servingsPrep
10 minCook
35 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | ounces |
tomato sauce
|
|
| ¼ | cup |
onions
finely chopped |
|
| ½ | cup |
green bell peppers
finely chopped |
|
| 15 | small |
black olives
pitted |
|
| 16 | ounces |
red kidney beans
canned, rinsed, drained |
|
| 1 | teaspoon |
vinegar
|
|
| ¼ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
oregano
|
|
| ½ | teaspoon |
cumin
|
|
| 6 | each |
corn tortillas (6-inch)
cut into quarters |
*
|
| 1 | cup |
cheese sauce, cheddar
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 693.6 | ml/g |
tomato sauce
|
|
| 59 | ml |
onions
finely chopped |
|
| 118 | ml |
green bell peppers
finely chopped |
|
| 15 | small |
black olives
pitted |
|
| 462.4 | ml/g |
red kidney beans
canned, rinsed, drained |
|
| 5 | ml |
vinegar
|
|
| 1.3 | ml |
garlic powder
|
|
| 2.5 | ml |
oregano
|
|
| 2.5 | ml |
cumin
|
|
| 6 | each |
corn tortillas (6-inch)
cut into quarters |
*
|
| 237 | ml |
cheese sauce, cheddar
|
* |
Directions
Preheat oven to 375 deg.
Spray a baking pan with nonstick spray.
Spread ¼ cup of tomato sauce in the bottom of the prepared pan.
In a large bowl, combine remaining tomato sauce with remaining ingredients, exept tortillas and cheese.
Mix well.
Arrange ⅓ of the tortilla sections over sauce in pan.
Spread 1 cup of sauce over tortillas.
Pour ⅓ of the "cheese" sauce over the sauce.
Repeat with another ⅓ of the tortillas, 1 cup of sauce and ⅓ of the cheese sauce.
Repeat one more time, using remaining tortilla sections, sauce and cheese sauce.
Cover and bake 20 minutes.
Uncover and continue baking 15 more minutes.
Let stand 5 minutes before serving.
