Mexican Lasagna
- Source
- Magazine clipping
- Serves
- 6
- Prep
- 18 minutes
- Cook
- 40 minutes
- Cuisine
- Mexican
This sensational casserole, loaded with gooey melted cheese and veggies, is a real crowd-pleaser. Taste it tonight!
Ingredients
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 cup part-skim ricotta cheese
- 1 (16-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 6 (5-inch) corn tortillas
- Cooking spray
- 2 cups refrigerated fresh salsa
- 1 (8-ounce) block 50% reduced-fat Cheddar cheese with jalapeño peppers (such as Cabot), shredded
Steps
- Preheat oven to 425°.
- Combine spinach and ricotta cheese in a small bowl. In a separate bowl, combine beans.
- Cut 3 corn tortillas into pieces and arrange in a solid layer to cover the bottom of an 8-inch square baking dish coated with cooking spray. Top with half each of beans, salsa, spinach mixture, and cheese. Repeat layers with remaining ingredients.
- Cover and bake at 425° for 25 minutes; uncover and bake an additional 15 minutes or until bubbly and lightly browned. Let stand 10 minutes before serving.
Notes
Yield: 6 servings (serving size: 1/6 of casserole).
See also: Mexican Lasagna