Texas Lasagna
(Texas Souper Pintos are soooo good in this great spicy rendition of lasagna)


1 (16-ounce) container sour cream

2 cups (8 ounces) shredded Mexican cheese blend

4 cups Texas Souper Pintos (see recipe under Veggies and Side Dishes Category)

12 (8-inch) flour ortillas

1 (16-ounce) jar chunky salsa

2 cups (8-ounces) shredded Monterey Jack cheese

1 (4.5-ounce) can sliced ripe olives, drained (optional)

2 tablespoons chopped fresh cilantro (optional)


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, uncovered, 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.

Yield: 8 servings