So, today I had the urge to create a new recipe for dinner. It turned out rather well, a little soupy, but I’ve already figured out how to remedy the situation. I adapted my mom’s recipe (totally unlike this) much more healthfully, but I cut most all of the cheese, which was apparently the single binding agent. This recipe is still better than how my mom made it, but a little naughty anyway.
6 corn tortillas
1 can diced chilis and tomatoes
1 can mushroom soup
1/2 can Worthington Frichik, diced, plus 1/2 canned liquid
1 small container sour cream
2 cups shredded jack cheese
1 can chili beans, with liquid
6 scallions, minced
1 tomato, chopped
1/4 cup salsa
1 cups shredded cheddar cheese
In one bowl, mix canned chilis, soup, 1/4 c. water, chopped frichik and liquid, sour cream, and the 2 cups jack cheese. In a second bowl, mix beans, scallions, tomato and salsa. Spray a round baking dish (about the size of the tortillas you use) and use a scoop of the soup mix to spread around the bottom to keep the tortilla from burning. Layer the lasagna, starting with a tortilla, then the bean mixture and a sprinkle of cheddar cheese, then another tortilla, then a thick layer of the soup mix, alternating bean and soup fillings until the dish is filled. Use the remaining cheddar to cover the top. Bake at 350 degrees for 30 minutes. Turn the oven up to 450 degrees for five minutes, until the cheese is browned. Serve with tortilla chips and salsa, the more the better.
If there’s any filling left over, mix the two together, then use the filling to stuff the remaining corn tortillas and make a few enchiladas.