Baja Lasagna

An old Richard Simons favorite  from  Deal-A-Meal!

1/4 cup chopped onion
2 (14 1/2 oz) cans Ready Cut tomatoes
3 oz. canned diced green chilies
1 cup sliced mushrooms
2 2/3 cups drained, canned pinto or kidney beans
1 T chili powder
1 tsp cumin
8 corn tortillas, cut in 1" wide strips
8 oz (2 cups) shredded low-fat cheddar cheese
1 cup sour cream

Preheat oven to 350 degrees.
In non-stick skillet coated with non-stick stray, saute onion about 4 minutes.

Add tomatoes, chilies, mushrooms, beans and chili powder and cumin. Simmer uncovered 10 minutes.

In 11 X 7 casserole, arrange 1/3 of the tortilla strips in single layer.

Set aside a little of the cheese for garnishing.

Pour 1/4 of the tomato mixture and 1/3 of the cheese over tortilla strips. Repeat layers, ending with sour cream and last 1/4 of tomato mixture.  Top with reserved cheese.

Bake 30 minutes.

Serves 8; 301 calories