8:00 p.m. - 11:00 p.m. No cover! No minimum!
and speaking of recurring events . . .
St. Christopher House music program!
Ken remembers Princess Diane . . .
Several people asked me for the Mexican Lasagne recipe.
Enjoy,
Renee
"Mexican" Lasagne
Ingredients:
2 cups chopped onion
(500mL)
2-3 cloves garlic, minced
1 1/2 cups chopped sweet green pepper
(375mL)
1 can cut-up tomatoes, undrained (28 oz, 700 grams)
2 cups salsa
(mild, medium or hot) (500mL)
2 tsp ground cumin (10 mL)
1 can black
beans, drained and rinsed (19 oz, 540 mL)
1 can red kidney beans, drained and
rinsed (19 oz, 540 mL)
1 pkg flour tortillas (approx 8 large or 10
small)
shredded Cheddar and Monterey Jack cheese
low fat sour cream ?
optional
Procedure
1. Spray a large saucepan with non-stick spray. Add
onions, garlic and
green pepper. Cook and stir over medium heat until
vegetables are
softened, about 5 minutes.
2. Add tomatoes, salsa and
cumin. Bring to a boil. Reduce heat to low
and simmer, uncovered, for 10
minutes. Stir in black beans and kidney
beans. Remove from heat.
3. In
a 13 by 9 inch non-stick baking dish spread one
third of the bean mixture
over bottom. Cover with
tortillas, overlapping as needed (I usually put one
whole one in the center
and 2 halves on the end w/ sm. pieces covering the
gaps) and 1/3rd the
cheese. Repeat 2x for a total of 3 layers
4.
Cover and bake at 350F for 35 minutes. Let cool for 10 minutes
before
serving.
Optional - Garnish with tomato slices and green
onions if desired, serve
with a dollop of sour cream on
top.
Hey Fanz!
It's the Scoff 'n
Scuff!
Bonus
recipe feature!