Tex-Mex Lasagna

Tex Mex Lasagna


nonstick cooking spray
5 (10 inch) flour tortillas
1 (15 ounce) can tomato sauce
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen whole kernel corn
½ cup chopped green onions
1 (8 ounce package) sliced Colby Jack or shredded Mexican-style four-cheese blend
Sour cream


1. Preheat oven to 400 degrees F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray, set aside.

2. Cut tortillas in quarters, cover bottom of dish with 6 of the tortilla quarters, cut side facing edge of dish.

3. Layer with one 1/3 each of the tomato sauce, beans, corn, green onions, and cheese.

4. Repeat layers twice. Cover with foil; bake for 20 minutes or until heated through. Remove foil and bake for 3 more minutes to brown cheese.

5. Serve with sour cream and salsa. Makes 6 servings.

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