Mexican Lasagna

This was another quick fix and a hit with even the kids....so it's a keeper. A huge plus is that I had all the ingredients on hand.

1 1/2 lbs of ground chicken
1 c chopped onion
1 c chopped green bell pepper
2 tsp minced garlic
1 can black beans, rinsed and drained
1 can diced tomatoes, drained
1/2 c frozen corn
1 1/2 tsp chili powder
1 tsp ground cumin
2 c your favorite tomato pasta sauce
1 c salsa (I used mild to please the kids)....it could have used medium
1/4 tsp black pepper
4 large or 8 small whole wheat flour tortillas
2c shredded sharp cheddar
1 c light sour cream
1/4 c chopped green onions

Preheat oven to 375. Spray a 9x13 pan with cooking spray and set aside.

In a large pot or skillet, cook chicken, onions, green pepper, and garlic over med-hi heat until meat is no longer pink. Add beans thur cumin. Cook 2 more min. Add pasta sauce, salsa, and pepper. Bring to boil; reduce heat to low. Cover and simmer 5 min. stirring occasionally.

Spready 1/3 sauce mixture over bottom of dish. Top with 1/2 tortillas cutting/ripping to fit. Top with 1/3 of sauce mixture, followed by 1/2 the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle with rest of cheese.

Cover with foil and bake 35 min. Uncover and bake 10 more min. Let set for 10 min before serving. Serve with sour cream and chopped green onions.