Monday, August 16, 2010

Mexican Lasagna

Buenos Dias! Today is a great day!

After surviving the weekend, it's a joy to get back to cooking and creating. This recipe was inspired by something my mother in law whipped up several years ago. Being the Italian mother she has always been extremely skillful at cooking. All her secrets to cooking have remained a secret (more about this in the book) so I have learned over the years to get good at deciphering those ingredients so I could replicate her tasty Italian meals. Anyway, thanks to her, I created this Mexican Lasagna! Great for the vegetarian or children.

16oz can zesty salsa refried beans or black beans
1 1/2 c shredded jack cheese
1/2 c green chili verde or enchilada sauce
1 small can of slice black olives
1 small can of diced green chilies
6 flour tortillas (white corn tortillas are good, too)

Preheat oven to 375. In a 11x7 glass pan put a small amount of the chili sauce on the bottom. Layer 2 tortillas. Heat the beans in a saucepan. This just makes them easier to spread. Spread 1/2 of the beans with a wooden spoon onto the tortillas, then scatter 1/2 olives and 1/2 chilies onto the beans. Sprinkle 1/2 cheese and begin to layer again. Tortillas(2), beans olives chilies, cheese and drizzle more green chili verde sauce on top of that layer. Place the last 2 tortillas down and pour the remaining sauce and a handful of cheese. Bake for about 20 minutes. It can be made ahead and refrigerated. Just bake a little longer. (30 minutes)

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