Sunday, September 13, 2009

Mexican Lasagna

I realized that I have now posted 3 lasagna recipes. This one is a lot of fun and very different from your traditional lasagna. I found it in one of my Taste of Home magazines and then modified it to fit my style.
1-1/2 pound lean ground chicken (or turkey or ground beef if you prefer)
1 c. diced red onion
1 c. diced bell pepper
2 tsp. minced garlic (or 4 cloves)
1 c. canned black beans, drained and rinsed (I used the full 14.5 oz can)
1 c. diced tomatoes
1/2 c. frozen corn
1-1/2 tsp. chili powder
1 tsp. cumin
1 14.5 oz can diced tomatoes with green chilies
1 8 oz can tomato sauce
1 c. medium salsa
1/4 tsp. fresh ground pepper
2 T. minced fresh cilantro
4 large 10 inch tortillas (you can use whole wheat of you prefer)
1-1/2 c. shredded Monterey Jack cheese (or sharp cheddar is also good)
1 c. light sour cream
1/4 c. green onions, chopped

Preheat oven to 375 degrees and grease a 9x13 pan.

In a large skillet cook the ground chicken, onion, garlic and bell pepper. Make sure to break up the meat as it is cooking. Once fully cooked add the black beans, tomatoes, corn, chili powder and cumin and cook for 2 more minutes at medium heat. Add the canned diced tomatoes, tomato sauce, salsa and black pepper. Bring it to a boil. Reduce heat and allow to simmer for 5 minutes, covered. Stir in cilantro and remove from heat.

Spread 1/3 of the sauce mixture over the bottom of the pan. Layer 2 tortillas on top. *I ripped one in half, placed one in the center and the 2 halves on each end of the pan* Spread another 1/3 of the sauce mixture on top of tortillas and then 1/2 of the cheese. Repeat with the remaining tortillas, sauce mixture and cheese.

Cover with foil and bake for 35 minutes. Remove foil and bake for another 10 minutes. Let stand for 10 minutes before serving. Serve with a dab of sour cream and green onions on top.
Serves 8
Points: 5 per serving

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