Posted by: inyomouth | November 27, 2009

Mexican Lasagna

Things are hectic around out apartment as the quarter is wrapping up. I didn’t make it to the grocery store this week so dinner was a creative challenge using whatever I could find in the cupboard and the small market on campus. This meal was flavorful and fresh and the leftovers were even better. Just wait til you see how easy it was to make…

Ingredients:

  • 3/4  cup salsa
  • 1 1/2  teaspoons cumin
  • 1  can diced tomatoes
  • 1  8 oz canned tomato sauce
  • 1 cup baby tomatoes cut in half
  • 1  can corn
  • 1  can black beans, rinsed and drained
  • 1 package corn tortillas
  • 2  cups shredded Mexican blend cheese
  • 1/4  cup  chopped green onions
  • 1 can refried beans
  • 1/3 cup pine nuts

 

Directions:

Preheat oven to 450 and grease a casserole dish or pan. In a bowl, mix together salsa, cumin, diced tomatoes, baby tomatoes, tomato sauce. In another bowl mix corn and black beans. Slice tortillas into strips. Spoon some of the tomato mixture in the casserole and top with tortilla strips. Layer the corn/beans, cheese, tomato mixture, and tortillas. For your last layer end with the remaining tomato mixture and top with cheese. Bake for 30 minutes or until the dish is bubbly and cheese is brown.  Meanwhile, heat the refried beans, spoon them onto plates. Top with toasted pine nuts and garnish with remaining tortillas or tortilla chips.

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