South of the Border Lasagna
“Rice to the Rescue!” Recipe Contest Winner - Catherine J. Heimbach
Yield: Makes 8 servings.
1 1/2 cups sour cream
1 1/2 cups salsa
Vegetable cooking spray
6 cups cooked rice, divided
1 15- to 16-ounce can black beans, drained and rinsed
3 cups shredded cheddar cheese, divided
2 cups crushed tortilla chips
In medium bowl, combine sour cream and salsa; set aside.
Coat a 13x9-inch baking dish with cooking spray. Layer bottom of dish with 3 cups rice. Top with half of the sour cream mixture, then with 1-1/2 cups cheese. Add layer of beans, remaining rice, and remaining sour cream mixture. Bake at 350 degrees 15 minutes; remove from oven.
Mix remaining cheese with chips and sprinkle on lasagna. Return to oven and bake 5 minutes, or until cheese melts.
Total Fat 25g
Total Carbohydrate 52g
Dietary Fiber 4g