Mexican Lasagna

Layered Mexican casserole with beef, beans, tortillas, and cheese

• 1 1/2 lbs (680 g) extra-lean ground beef (you can use ground chicken)
  
• 1 cup each diced red onions and diced green bell pepper
• 2 tsp garlic
• 1 cup canned black beans, drained and rinsed
• 1 cup diced tomatoes
• 1/2 cup frozen or canned corn
• 1 1/2 tsp chili powder
• 1 tsp cumin
• 2 cups tomato sauce
• 1 cup medium salsa
• 2 tbsp fresh cilantro (I use the frozen cubes)
• 4 large or 8 small whole wheat flour tortillas
• 1 1/2 cup shredded light cheddar
• 1/4 cup chopped green onions
• 1 cup light sour cream (I skipped this)

- Preheat overn to 375 F. Spray a 9x13 casserole dish with cooking spra and set aside
- In a large pot cooke beef, onions, green pepper and garlic until meat is no longer pink.
- Add black beans, tomatoes, corn, chili powder, and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa. Bring to boi. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat.
- To assemble lasagna, spread 1/3 sauce mixture over bottom of casserole dish. Top with 1/2 tortillas, overlapping as needed. Top with 1/3 mixture, then 1/2 the cheese. Cover with remaining tortillas, then sauce and the top with remainder of cheese and green onions
- Cover with foil and bake for 35 minutes. Uncover and make 10 more minutes. Let lasagna stand 10 minutes before serving. Serve with sour cream.

Note: Recipe originally from Eat Shrink and be merry cookbook.

Rating: 9/10
Difficult: Moderate - it takes awhile.
Freezable: yes