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Full Online Book HomeLearning KitchenSouthwestern - Baja Lasagna
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Southwestern - Baja Lasagna Post by :Jock46 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1171

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Southwestern - Baja Lasagna

1 pound ground round
1/4 cup chopped onion
2 (14 1/2 oz.) cans ready-cut tomatoes
3 oz. canned diced green chiles
1 cup sliced fresh mushrooms
2 2/3 cups drained, canned pinto beans
1 tablespoon chili powder
1 teaspoon cumin
8 corn tortillas, cut in 1 inch wide strips
2 cups shredded Cheddar cheese
1 cup sour cream
chopped fresh cilantro


Preheat oven to 350 degrees. Saute ground beef and onion until meat is not pink. Add tomatoes, chiles, mushrooms, beans, chili powder, and cumin. Simmer uncovered 10 minutes.

In a baking dish, arrange a single layer of tortilla strips. Pour 1/4 of the tomato mixture and 1/3 of the cheese over the tortilla strips. Set aside a little of the cheese for garnishing. Repeat layers. Bake 30 minutes.

For topping, spread layer of sour cream over casserole and sprinkle with chopped cilantro and reserved cheese.
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1 lb. ground round 1 cup chopped onion 2 cloves garlic, chopped 16 ounces tomato sauce 2 (16 ounce) cans of pinto beans 1 (4.5 ounce) of chopped green chiles, undrained 1 Tbs. chili powder 1 1/2 tsp. ground cumin 1/2 tsp. dried oregano. 1 package Jiffy cornbread prepared according to package (can add 1 cup grated cheddar to batter, if desired) Preheat oven to 400 degrees F.Saute first 3 ingredients until beef is done and onion tender. Drain well. Combine beef with remaining ingredients except cornbread mixture. Pour into a 2-quart dish. Prepare cornbread and pour over beef mixture. Bake
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