Tortilla Lasagna

Ingredients Servings 4:

• 1 teaspoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 green pepper, chopped
• 1 teaspoon cumin, ground
• 1 1/2 cups tomatoes, crushed
• 1 cup water
• 1 (4 ounce) can green chilies, drained
• 1 (8 ounce) package corn tortillas
• 1 1/2 cups monterey jack cheese, shredded

• Directions:

  1. 1
     Heat oven to 400 degrees F.
  2. 2
     Spray baking sheet with Pam.
  3. 3
     Heat oil in skillet over medium heat and add onion, garlic and green pepper and cook stirring until softened (5 minutes). Stir in cumin and cook another minute.
  4. 4
     Stir in tomatoes, water and chilies and bring to a boil over high heat. Reduce heat to medium low and simmer, stirring occasionally until thickened (15 minutes). (I also thought it would be great to add 1 can of chopped black olives).
  5. 5
     Brush 1 side of each tortilla with oil and cut into 1 inch strips -- place on baking sheet and bake until crisp (10 minutes). Set aside.
  6. 6
     Reduce oven temp to 350-degrees F.
  7. 7
     Layer half of the tortilla strips in baking dish and top with half of the sauce and half of the cheese. Repeat layers.
  8. 8
     Bake until cheese is melted and casserole is bubbly -- 20-30 minutes.
  9. 9
     Serve with sour cream, salsa and chopped jalapenos, if desired.
  10.