Tortilla Lasagna

1 tbs vegetable oil
1 large onion, chopped (1 cup)
1 med-size green bell pepper, chopped (1 cup)
1 large clove garlic, chopped (1 tsp)
1 tsp dried leaf oregano, crumbled
1 lb ground beef
One 16 oz can tomatoes, drained, chopped
One 8 oz can tomato sauce
One cup sour cream
3/4 tsp Tabasco pepper sauce
10 corn tortillas, 5 inches in diameter
One 16 can pinto beans, drained
2 cups shredded Cheddar cheese (1/2 lb)

In large skillet heat oil; saute onion, green popper and garlic until tender, about 3 minutes; stir in oregano. Add chopped beef, breaking up meat with fork as it cooks; cook through, remove from heat. In medium bowl combine tomatoes, tomato sauce, sour cream and Tabasco sauce. Cut each tortilla in half. Arrange 10 halves in a shallow, 9 inch square baking dish. Spread half the meat mixture over the tortillas. Top with half the pinto beans, heat the tomato sauce mixture and 1 cup shredded cheese. Repeat with remaining ingredients. Bake in a preheated 350F oven 30 minutes until heated through. Let stand about 10 minutes before serving. Cut into 4 squares.

Yield: 4 servings

Return To:

Cajun Country -- New Iberia, Louisiana