Texas Lasagne

Course : Beans
Serves: 8
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1 package sour cream -- (16-oz)
2 cups shredded mexican cheese blend
4 cups texas souper pintos
12 tortillas flour tortillas -- (8-inch)
1 jar chunky salsa -- (16-oz)
2 cups shredded monterey jack cheese
1 can drained sliced ripe olives -- (4.5-oz) optional
2 tablespoons chopped fresh cilantro -- optional

Preparation / Directions:

Stir together sour cream and Mexican cheese blend. Spread 2 cups Texas Souper Pintos in a lightly greased 13 x 9-inch pan. Layer with 6 tortillas (overlapping slightly), sour cream mixture, remaining beans, and remaining tortillas. Bake, covered, at 350 degrees for 45 minutes or until bubbly. Top with salsa and Monterey Jack cheese. Bake, uncovered, 5 more minutes or until cheese melts. Sprinkle with olives and cilantro, if desired.


Nutritional Information:

518 Calories (kcal); 22g Total Fat; (38% calories from fat); 17g Protein; 61g Carbohydrate; 38mg Cholesterol; 683mg Sodium

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