Wednesday, June 11, 2008

Mexican lasagna

Super easy for when all you feel like doing is opening a few cans :>)

1 can black beans, drained
1 Tbsp. chili powder
2 1/2 cups salsa
1 can whole kernel corn, drained
10 6 inch corn tortillas
3 cups cottage cheese
1 cup grated cheddar cheese

Mix corn, beans, salsa and chili powder in a medium bowl. Layer in 13X9 baking dish: tortillas, veggie mixture, cottage cheese. Repeat to make 2 layers. Top with cheddar cheese, bake at 375 for 30 minutes (I usually make it in a 9X9 pan with 3 layers instead of 2)

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