Subj : Mexican Lasagna To : All From : Ben Collver Date : Mon Nov 06 2023 13:35:33 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mexican Lasagna With Black Beans And Corn Categories: Mexican Yield: 8 Servings 5 lg Flour tortillas; (10") 15 oz Can corn; (1 1/2 c) 15 oz Can black beans; (1 1/2 c) 15 oz Can diced tomatoes; (1 1/2 -c) 15 oz Can tomato sauce; (1 1/2 c) 1/2 c Diced chiles 1 1/2 ts Chili powder 1 ts Ground cumin 1 ts Garlic powder -OR- 2 cl Garlic; minced 1 ts Sugar 1 lg Egg 16 oz Regular sour cream * 2 c Shredded Mexican cheese -blend 1 bn Green onions; (1/2 c); -chopped * Avoid light and fat-free sour cream, they will curdle. Preheat the oven to 400 degrees F. Grease a 13x9" baking pan. Get 4 mixing bowls, one for grated cheese, one for corn and beans, one for tomatoes and spices, and one for sour cream, egg, and cheese. Stack the tortillas on a cutting board and slice through them lengthwise into 3 strips each. (The strips will not be uniform because of their circular shape. This is OK.) Set aside. Mix corn and black beans in a small bowl. In a small bowl, stir together the tomatoes with their juice, the tomato sauce, chili powder, cumin, garlic powder and sugar. Spoon about half of the sauce into the bottom of the dish. Cover the sauce with 5 of the tortilla strips (it's fine if they overlap somewhat). Break the egg into a medium-size mixing bowl, and beat with a whisk or fork until foamy. Add the sour cream and 1 cup of the cheese. Stir to mix well. Spoon half of the sour cream mixture evenly over the tortilla layer and spread it out with the back of a spoon. Scatter half of the corn and black beans over the sour cream mixture. Place 5 more tortilla strips evenly over the corn and black bean layer. Top with the remaining sour cream mixture, and the remaining black beans and corn. Place the remaining tortilla strips over the dish. Pour the remaining tomato sauce mixture over the tortillas, and spread it evenly with the back of a spoon to moisten all of the tortilla strips. Cover the dish with foil, and bake for 30 minutes, or until hot and bubbly. While the dish bakes, rinse and trim the green onions. Slice the green onions thinly, using all of the whites and enough of the tender green tops to make 1/2 cup. Set aside. When the lasagna has baked 30 minutes, remove it from the oven and uncover it. If it is not hot and bubbly, return the uncovered dish to the oven for 5 minutes. Once it is hot and bubbly, scatter the green onions evenly over the dish. Return the dish to the oven, uncovered, for 5 more minutes. Remove the dish from the oven, and scatter the remaining cup of Mexican cheese evenly over the dish. Return the uncovered dish to the oven, and bake until the cheese melts, about 3 minutes. Remove the lasagna from the oven, and let it stand 10 minutes. Slice into squares and serve. Per serving 474 cal (44% from fat), 24 g fat (13 g sat fat), 74 mg cholesterol, 17 g protein, 50 g carbs, 7 g dietary fiber, 1,025 mg sodium. Recipe by Desperation Dinners MMMMM .