Nacho "Lasagna"
by Jes Mostek
serves: 8
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Layered corn tortillas, beans, chicken or ground beef, olives, salsa, sour cream, and two kinds of cheeses. |
| Ingredients: |
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18 (6 inch) |
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corn tortillas |
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3 c. |
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cooked, shredded chicken or ground beef |
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2 (14 oz.) cans |
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beans (kidney, black, or chili) |
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3 c. |
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salsa |
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1 1/2 c. |
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sour cream |
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2 med. |
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green peppers, diced |
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1 (10 oz.) can |
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black olives, drained and sliced |
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1 1/2 c. |
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Monterey Jack cheese, shredded |
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1 1/2 c. |
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Cheddar cheese, shredded |
| Directions: |
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Preheat oven to 350 degrees F.
In a 9 x 13" pan, arrange six tortillas to cover bottom of pan. Evenly top the tortillas with one third of each of the following ingredients: chicken, beans, salsal, sour cream, diced green peppers, olives and shredded cheeses. Place another layer of tortillas over the top, followed by another layer of the fillings, and repeat the complete layer a third time.
Cover pan with aluminum foil and bake at 350 degrees F for 25 minutes. Remove foil and bake for another 5-10 minutes, until cheese is melted.
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