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 5/5/2006 7:46 PM
 
Mexican Lasagna..
INGREDIENTS 1 (15-ounce) can Pintos drained and rinsed 1/2 tablespoon olive oil (or what ever you like) 1 cup onion, chopped 2 cloves garlic, minced 1 green bell pepper, chopped 1 teaspoon cumin] 1 tablespoon chili powder 1/8 teaspoon cayenne pepper 1 cup frozen or fresh corn 1 can of tomato sauce 6 corn tortillas 1 cup lowfat cottage cheese or more if you like 1 cup black olives sliced.. 1 cup of Mexican Cheese Mix
PREPARATION In a large skillet, heat oil over medium-high heat. Sauté onion, garlic, and green pepper for about 5 minutes, or until soft. Stir in spices and sauté 1 minute more. Remove from heat. Mix in corn, beans, and tomato sauce. Place 3 tortillas in a 2-quart casserole dish, arranging to cover bottom. Spoon in half of the corn-bean mixture and spread 1/2 cup cottage cheese on top. Half of the olives then Sprinkle on half the cheese. Repeat layers, using up all of the ingredients Bake at 350°F for 45 minutes. Let stand 5 minutes before serving.

This is very tasty.. Enjoy
God Bless Barbzeee......I've doubled this and made it in a 13x9 pan .. and I've also use Ricotta in place of cottage cheese.. works well both ways..:) Life is full of surprises, just go with the flow !
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