And I have yet another very easy, delicious recipe for Baja Lasagna! We had this recently on vacation with my husband's family and I loved the fact that you can make the casserole with almost all ingredients out of your pantry, so you can buy the ingredients ahead and not worry about it expiring. There are also so many variations you can do with this casserole to always change it up. So....you may be wondering what's up with the goofball on the left. Believe it or not, this recipe is actually inspired from Richard Simmons....but please don't let that deter you from trying it!
Below is how I made it--.
Ingredients:
2 Cans Diced Tomatoes with Green Chilis (30 oz. total)
1 Can Sliced Mushrooms (drained)
1 Onion chopped
1 Can Pinto Beans in Mexican Flavor
1 Can Kidney Beans (rinsed, drained)
1 T. Chili Powder
1 tsp. Cumin
1 Pkg Flour Tortillas (I had 10 and cut into strips)
1.5 Pkg Shredded Cheddar or Mexican Blend Cheese
1 Can Jalepenos- Use as many or few as you like
To garnish- Fresh Cilantro and Sour Cream
Alterations:
- The original recipe calls for corn tortillas, so could substitute those.
- Can play around with using different kinds of beans. Would also be good with black beans. I'd also like to try layering in some refried beans
- Can play around with using different kinds of tomatoes
- Could add fresh green, red, yellow, orange, peppers
- Could add some hamburger or chicken
- Could add a layer of mexican rice
Directions: Preheat over to 350 degrees. In a pot on the stove, saute onions until soft. Add tomatoes, mushrooms, beans, jalepenos, chili powder, and cumin. Simmer uncovered for about 10 minutes.
Sprayed 9x13 pan with non-stick butter. Place 1 layer of the tortillas on bottom of pan.
Next add some of the tomato/bean mixture followed by a layer of cheese. Repeat until ingredients are gone. (My final layer was just tortillas with the cheese on top).
Bake for 30 minutes. I added fresh cilantro when I took it out of the oven. Serve with a dallop of sour cream on top of each slice.
