"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Mexican Lasagna Recipe

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This recipe for Mexican Lasagna, by , is from The Antelope Trails Elementary School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LeeAnn Hendrix
Added: Tuesday, February 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cooked, diced chicken
1 cup low-fat sour cream
1 1/2 cup Mexican blend shredded cheese
1/2 cup salsa
1 cup frozen shoepeg corn
1 can black beans, drained
1 Tbsp chopped cilantro
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp chili powder
8 tortillas cut into wedges

Directions:
Directions:
Combine all ingredients, except tortillas and 1/2 cup cheese.
In greased 9x13 dish layer 1/2 tortilla wedges, 1/2 meat mixture. Repeat layers once more. Top with remaining cheese. Bake covered at 350 for 30 minutes. Remove cover and bake 15 add'l minutes.

 

 

 

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