Wednesday, August 04, 2004

Mexican Lasagne 

3-4 large four tortillas, or 6-8 medium size ones
left over cooked chicken or pork or ground beef
frozen corn
medium onion, chopped
1 pkg frozen spinach, thawed and squeezed of excess moisture
1 can black beans, drained
1 can condensed pepper jack cheese soup
1 can ro-tel peppers and tomatoes (your choice of hotness)
shredded cheese (chedder, pepper jack, etc)

Spray large pan with cooking spray. Add onion and cook over medium head until transluscent. Add corn, meat, beans and spinach, cook until heated through, stirring often. Add cheese soup and stir to coat.
Spray a casserole dish with cooking spray. Place a layer of tortilla (one large, or two medium, and depending on the size of your casserolle dish). Spoon some of the heated mixture on top, add a few spoonfulls of the ro-tel, and a sprinkle of cheese. Add another layer of tortillas. Repeat until you get the top of your dish (two or three layers total). Put the final tortillas on top, pour the rest of the ro-tel on top and sprinkle with more cheese.

Cover with foil and bake at 350 F for 30 minutes. Take off foil, bake for another 5 minutes until cheese on top is melty and bubbly.