Mexican Lasagna with Cactus

Ingredients

• 1 package of corn tortillas
• 1 can of diced tomatoes
• 1 can of black beans
• 1 can of corn
• 1 can of sliced olives
• 1 can of sliced green chilies
• 1 can of cactus
• 1 jar of salsa
• 2 cups of shredded Mexican cheese

Directions

1. Preheat oven to 350 degrees.
2. In a 9x13 inch baking dish, spread 1/2 cup of salsa on the bottom.
3. Lay down half of the tortillas in the baking dish, overlapping slightly.
4. Mix together the diced tomatoes, black beans, corn, olives, and chilies in a medium bowl.
5. Spread the tomato mixture over the tortillas.
6. Lay down the remaining tortillas on top of the tomato mixture.
7. Spread the cactus on top of the tortillas.
8. Spread the remaining salsa on top of the cactus.
9. Sprinkle the cheese over the entire dish.
10. Bake in the preheated oven for 30 minutes, or until cheese is melted and bubbly.
11. Let cool for 10 minutes before serving.

Interesting Facts

• Cactus, also known as nopales, is high in fiber and contains essential vitamins and minerals.
• This dish can be prepared ahead of time and stored in the refrigerator until ready to bake.
• This dish is a great way to use up leftover tortillas, salsa, and vegetables.