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Receta Texas Lasagna

by Global Cookbook

Ingredientes

16 ounce lowfat sour cream 2 c. shredded Mexican cheese blend - (8 ounce) 4 c. Texas Souper Pintos (see below) 12 x flour tortillas - (8" dia) 1 jar chunky salsa - (16 ounce) 2 c. shredded Monterey Jack cheese - (8 ounce) 1 can sliced ripe olives - (4 1/2 ounce) (optional), liquid removed 2 Tbsp. minced fresh cilantro (optional) 1 lb dry pinto beans 5 c. water

1 lrg onion minced 2 lb jalapeno peppers seeded, minced 1 pkt taco seasoning mix - (1 1/4 ounce) 1/2 tsp salt 1 Tbsp. sugar 1 tsp grnd cumin 1 Tbsp. chili pwdr 2 can Mexican-style stewed tomatoes - (14 ounce ea) 2 lb grnd chuck

Direcciones

1. Lasagna: Stir together lowfat sour cream and Mexican cheese blend. Spread 2 c. Texas Souper Pintos in bottom of a lightly greased 13- by 9-inch pan. Layer with 6 tortillas (overlapping slightly), lowfat sour cream mix, remaining beans, and remaining tortillas.
2. Bake, covered, at 350 degrees for 45 min or possibly till bubbly. Top with salsa and Monterey Jack cheese. Bake 5 min or possibly till cheese melts. Sprinkle with olives and cilantro, if you like.
3. Texas Souper Pintos: Place beans in a Dutch oven. Cover with water 2 inches above beans; bring to a boil. Boil 2 min; reduce heat, and simmer, stirring occasionally, 1 hour and 30 min. Uncover and simmer 30 min or possibly till beans are tender. (Makes 10 c.)
4. This recipe yields 8 servings.
5. Comments: The Texas Souper Pintos may also be served on warm dogs, in taco shells.

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