Mexican Lasagna with chicken, corn & black beans

By Tdunl

Ingredients

• ● 1 1/2 lb. extra lean ground chicken or ground beef
• ● 1 cup red onion, diced
• ● 1 cup green bell pepper, diced
• ● 2 tsp garlic , minced
• ● 1 cup black beans, rinsed and drained
• ● 1 cup tomatoes, diced
• ● 1/2 cup corn- frozen or canned
• ● 1 1/2 tsp chili powder
• ● 1 tsp ground cumin
• ● 2 cups tomato pasta sauce
• ● 1 cup medium salsa
• ● 1/4 tsp pepper
• ● 2 TBSP fresh cilantro, minced
• ● 4 or 8 large or small whole wheat flour tortilla
• ● 1 1/2 cup sharp cheddar cheese, shredded
• ● 1 cup light sour cream
• ● 1/4 cup green onions, chopped

Preparation

Step 1

1. Preheat oven to 375.
2. Spray 9x13 pan with cooking spray
3. In large skillet or pot, cook chicken, red onions, green pepper, and garlic over medium high heat oil meat is no longer pink. Break up any large pieces.
4. Add black beans, tomatoes, corn, chili powder and cumin.
5. Cook and stir for 2 more minutes.
6. Add pasta sauce, salsa, and black pepper.
7. Bring to a boil. Reduce heat to low. Cover and simmer for 5 more minutes, stirring occasionally.
8. Stir in cilantro and remove from heat.
9. To assemble lasagna, spread 1/3 sauce mixture over bottom of casserole dish.
10. Top with 1/2 the tortillas, overlapping and cutting them as necessary to fit.
11. Top with 1/3 sauce mixture, followed by 1/2 the cheese.
12. Cover cheese with remaining tortillas, followed by remaining sauce.
13. Sprinkle remaining cheese over sauce.
14. Cover with foil and bake for 35 minutes
15. Uncover and bake 10 more minutes.
16. Let lasagna stand for at least 10 minutes before serving.
17. Top each piece with sour cream and green onions.