noflyingfan
02-24-2005, 01:11 AM
This is one of my favorite diety recipes. Just please never ask where I got it, because I'm too embarrassed to say.
Baja Lasagna
1/4 cup chopped cumin
2 14.5 oz cans cut tomatoes
3 oz canned diced green chiles
1 cup sliced mushrooms
2 2/3 cups drained, canned pinto or kidney beans
1 tbl. chili powder
1 tsp. cumin
8 corn tortillas, cut in 1 inch wide strips
8 oz (2 cups) shredded low-fat cheddar cheese (set a little aside for garnishing)
1 cup sour cream
Preheat oven to 350 F. In non-stick skillet coated with non-stick spray, saute onion about four minutes. Add tomatoes, chiles, mushrooms, beans, chili powder and cumin. Simmer uncovered 10 minutes. In 11 1/2 x 7 1/2 inch casserole, arrange 1/3 of the tortilla strips in a single layer. Pour 1/4 of the tomato mixture and 1/3 of the cheese over tortilla strips. Repeat layers, ending with sour cream and and the last 1/4 of tomato mixture. Top with reserved cheese. Bake 30 minutes. Makes eight servings.
Diet exchange: one bread, one meat, two veggies, one fat
Baja Lasagna
1/4 cup chopped cumin
2 14.5 oz cans cut tomatoes
3 oz canned diced green chiles
1 cup sliced mushrooms
2 2/3 cups drained, canned pinto or kidney beans
1 tbl. chili powder
1 tsp. cumin
8 corn tortillas, cut in 1 inch wide strips
8 oz (2 cups) shredded low-fat cheddar cheese (set a little aside for garnishing)
1 cup sour cream
Preheat oven to 350 F. In non-stick skillet coated with non-stick spray, saute onion about four minutes. Add tomatoes, chiles, mushrooms, beans, chili powder and cumin. Simmer uncovered 10 minutes. In 11 1/2 x 7 1/2 inch casserole, arrange 1/3 of the tortilla strips in a single layer. Pour 1/4 of the tomato mixture and 1/3 of the cheese over tortilla strips. Repeat layers, ending with sour cream and and the last 1/4 of tomato mixture. Top with reserved cheese. Bake 30 minutes. Makes eight servings.
Diet exchange: one bread, one meat, two veggies, one fat