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Today is September 27, 2022

Mexican Lasagna


Main Dishes

One-Dish Meals


1 (10-oz.) pkg. frozen chopped spinach, thawed, drained and squeezed dry
1 cup part-skim ricotta cheese
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
6 small corn tortillas
2 cups refrigerated fresh salsa
1 (8-oz.) block 50% reduced-fat Cheddar cheese with jalapeño peppers, such as Cabot Jalapeño Light, shredded


Preheat oven to 425 F. Combine spinach and ricotta cheese in a small bowl. In a separate bowl combine beans. Cut 3 corn tortillas into pieces and arrange in a solid layer to cover bottom of an 8-inch square baking dish coated with cooking spray. Top with half the bean mixture, salsa, spinach mixture and cheese. Repeat layers with remaining ingredients. Cover and bake for 25 minutes; uncover and bake an additional 15 minutes, or until bubbly and lightly browned. Let stand for 10 minutes before serving. Makes 6 servings.


From “Pontotoc County Historical Society Cookbook”

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