Mexican Lasagna

This might be my new favorite mexican dish made here at home.  Kirk and I really liked this and maybe even loved it more as leftovers.  Kayla loved it.  The other two didn’t eat it.  This recipe came from my taste of home magazine.

1 and 1/2 lbs extra lean ground chicken (I think I only used a pound)
1 cup each diced red onions and diced green bell pepper ( I left out the green pepper as I’m really not a fan)
2 tsp minced garlic
1 cup canned black beans, drained and rinsed
1 cup diced tomatoes
1/2 cup frozen or canned corn (drain if use canned)
1 1/2 tsp chili powder
1 tsp ground cumin
2 cups of your favorite tomato pasta sauce (I actually used one with green peppers in it to get a little of that)
1 cup medium salsa
1/4 tsp freshly ground black pepper (mine wasn’t fresh)
2 tbsp minced fresh cilantro
4 lg/8 small whole wheat flour tortillas (wish I remember what kind I used cause I really liked them and I don’t most)
1 1/2 cups packed shredded light old (sharp) cheddar cheese
1 cup light sour cream
1/4 cup chopped green onions (I didn’t use these b/c I simply forgot to get them)

Preheat oven to 375. Spray a 9×13 casserole dish with cooking spray and set aside.

In a large, non-stick pot or skillet, cook ground chicken, onions, green pepper and garlic over medium-high heat until meat is no longer pink.  Break up any large pieces of chicken as it’s cooking.  Add black beans, tomatoes, corn, chili powder and cumin.  Cook and stir for 2 more minutes.  Add pasta sauce, salsa, and black pepper.  Bring to a boil.  Reduce heat to low.  cover and simmer for 5 more 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 and cutting them as necessary to fit.  Top with 1/3 sauce mixture, followed by 1/2 the cheese.  Cover cheese with remaining tortillas, followed by remaining sauce.  Sprinkle remaining cheese over sauce.

Cover with foil and bake for 35 minutes.  Uncover and bake 10 more minutes.  Top each piece with a dollop of sour cream and some chopped green onions.

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