Chilaquiles
Sort of a Mexican-style lasagna - a good way to use up old corn tortillas!
Oil a casserole (about 10x10x2). Spread half the sauce in the bottom of the casserole. Spread half the tortilla strips on top, then add half the yogurt,and then half the cheese. Place the rest of the tortilla strips on the cheese, then the rest of the sauce, then the rest of the yogurt, then the rest of the cheese.
Bake 35 minutes, until hot and bubbly.
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 28-oz. can crushed tomatoes
- 2 15.5 oz. cans kidney beans (or about 3 cups cooked beans), drained
- chili powder to taste
- 10 corn tortillas (7.5 oz.), cut into 1-inch strips
- 1 cup plain non-fat yogurt - or sour cream if you insist... :)
- 4 oz. (1 1/4 cups) cheddar cheese - I use 2% fat)
Oil a casserole (about 10x10x2). Spread half the sauce in the bottom of the casserole. Spread half the tortilla strips on top, then add half the yogurt,and then half the cheese. Place the rest of the tortilla strips on the cheese, then the rest of the sauce, then the rest of the yogurt, then the rest of the cheese.
Bake 35 minutes, until hot and bubbly.