Southwestern Tortilla Lasagna |
| Name: |
Angelina Glass |
| Base: |
Fort Hood |
| Recipe: |
16 Ounces Salsa
15 Ounces Canned Black Beans -- rinsed and drained
10 Ounces Frozen Chopped Broccoli -- thawed and drained
8 Ounces Tomato Sauce
8 Ounces Canned Corn -- rinsed and drained
8 Whole Corn Tortillas -- 6 inch, cut in halves
8 Ounces Cheddar Cheese, Lowfat -- shredded
Preheat oven to 375 degrees F.
In a large saucepan, mix together salsa, beans, broccoli, tomato sauce and
corn.
Heat to a boil; simmer 1 minute.
Spoon 1 cup mixture into an 8 inch square baking dish. Top with 8 tortilla
halves, half the salsa mixture and 1 cup cheese. Repeat layers.
Cover loosely with foil. Bake 30 minutes or until cheese is melted.
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