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Nacho "Lasagne" and Yogurt Parfaits
by Jes Mostek
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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.
  18 (6 inch)   corn tortillas
  3 c.   cooked, shredded chicken or ground beef
  2 (14 oz.) cans   beans (kidney, black, or chili)
  3 c.   salsa
  1 1/2 c.   sour cream
  2 med.   green peppers, diced
  1 (10 oz.) can   black olives, drained and sliced
  1 1/2 c.   Monterey Jack cheese, shredded
  1 1/2 c.   Cheddar cheese, shredded
  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.

  • Apps/Snacks & Beverages
  • Fall/Winter
  • Main Dishes
  • Uses up Left-overs
  • Wheat Gluten Free

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