Chili Lasagna

By The Canadian Living Test Kitchen

34 people added this to their Recipe Box

Photo: Mexican Lasagna
Photography by Yvonne Duivenvoorden

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	671671 cal
pro	36 g36g pro
total fat	35 g35g total fat
sat. fat	16 g16g sat. fat
carb	55 g55g carb
fibre	9 g9g fibre
chol	89 mg89mg chol
sodium	1,103 mg1,103mg sodium
% RDI:	-
calcium	5151 calcium
iron	3131 iron
vit A	2828 vit A
vit C	3333 vit C
folate	2727 folate

For transporting lasagna to the field, Joan wraps the just-baked baking dish with foil, then covers it with towels to keep it warm on the way.

Ingredients

1 can (28 oz/796 mL) diced tomatoes 1 1can can(28 oz/796 mL) diced tomatotomatoes
6 cups Field Meal Chili 6 6cups cupsField meal Chili
8 cups baked tortilla chips 8 8cups cupsbaked tortilla chipbaked tortilla chips
2 cups light sour cream 2 2cups cupslight sour cream
3 cups shredded Cheddar cheese 3 3cups cupsshredded Cheddar cheese

Preparation

Reserving juice for another use, drain tomatoes well; set aside.

Spread 3 cups (750 mL) of the chili in 13- x 9-inch (3 L) glass baking dish. Sprinkle 3 cups (750 mL) of the chips over chili. Spoon 1 cup (250 mL) of the sour cream over chips. Spoon tomatoes over sour cream.

Layer with remaining sour cream, chips, then chili. Sprinkle with cheese.

Bake in 350°F (180°C) oven until bubbly and cheese is melted, about 45 minutes.

Source : Canadian Living Magazine: November 2005

Keywords : Mexican; Dinner; Tomatoes; Sour Cream; Bake;

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