Mexican Lasagna

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Susan Cornelius Hinderaker

ingredients

• 6 6-inch corn tortillas (such as Mission or Manny’s)
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon McCormick chili powder
• 1 teaspoon McCormick ground cumin
• 1/8 teaspoon McCormick red pepper flakes
• 1 16-ounce can pinto beans (such as Bush’s), drained
• 1 8-ounce can Green Giant corn
• 1 cup Muir Glen tomato sauce
• 1 cup Breakstone’s low-fat cottage cheese
• 4 ounces Kraft mild cheddar cheese, shredded

Source: Susan Cornelius Hinderaker

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