No Weigh José! Mexican Lasagna

An easy Tex-Mex lasagna using tortillas instead of noodles.

ingredients

1 1/2 lbs (680g) lean ground beef (or ground chicken)
1 cup each diced red onions and diced green bell pepper
2 tsp minced garlic
1 cup canned black beans, drained and rinsed
1 cup diced tomatoes
1/2 cup frozen or canned corn
1 tsp ground cumin
2 cups your favourite tomato pasta sauce
1 cup medium salsa
1/4 tsp freshly ground black pepper
1 tbsp minced cilantro
4 large or 8 small whole wheat flour tortillas
1 1/2 cups packed shredded light old (sharp) cheddar cheese
1/4 cup chopped green onions
1 cup light sour cream

directions

1
Preheat oven to 375. Spray a 9 x 13 inch casserole dish with cooking spray.
2
In a large non-stick pot or skillet, cook ground beef, onions, green pepper, and garlic over medium-high heat until the meat is no longer pink. Break up large pieces of beef as it’s cooking.
3
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 minutes, stirring occasionally. Stir in cilantro and
4
remove from heat.
5
To assemble pasta, spread 1/3 sauce mixture over bottom of casserole dish. Top with 1/2 the 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 and top with green onions.
6
Cover with foil and bake for 35 minutes. Uncover and bake 10 more minutes. Let lasagna stand for at least 10 minutes before slicing for easier serving. Top each piece with a dollop of sour cream.

notes

Mexican Salad Dressing Mix all ingredients well in blender and store in refrigerator. 1 med. onion, chopped in blender 2/3 c. sugar 1 tsp. salt 1/2 tsp. pepper 1 tsp. celery seed 3 tsp. prepared mustard 1/3 c. vinegar 1 c. Mazola oil

Source: Maggie