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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Assemble this fun twist on lasagna for dinner, and your family will ask for it again and again. Instead of lasagna noodles, corn tortillas are layered between Mexican-style cheese and a Southwestern-style corn filling. Ingredients:
2 cups frozen corn, thawed |
1 can (15 ounces) black beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained |
1 can (4 ounces) chopped green chilies |
3 green onions, sliced |
2 teaspoons dried oregano |
2 teaspoons ground cumin |
4 corn tortillas (6 inches) |
1-1/2 cups (6 ounces) shredded mexican cheese blend |
6 tablespoons plain yogurt |
Directions:
1. In a large bowl, combine the first seven ingredients. Place two tortillas in an 11-in. x 7-in. baking dish coated with cooking spray. Spread with half of the corn mixture; sprinkle with half of the cheese. Repeat layers.
2. Bake, uncovered, at 400° for 15-20 minutes or until heated through. Let stand for 5 minutes. Garnish each serving with a dollop of yogurt. Yield: 6 servings.
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