What's Cookin': Mexican Lasagna

Sometimes the best recipes aren't the fanciest or the flashiest, but in my opinion if it's something that's colorful, healthy, and gets on the table quickly, it's a winner in my book.  I found this recipe through Kraft Foods and honed in immediately because it's one of the few that doesn't include mass amount of cream cheese while also appealing to my palate.  It can be made in advance, (score), provides leftovers, (double score), and is mighty pretty, (triple score). 

A dinner fiesta!!

Mexican Lasagna
Adapted from Kraft

1 lb. extra-lean ground beef (or turkey) or 1 can of black beans (or both if you're looking for extra protein)
1 green pepper, chopped
1 red pepper, chopped
1 jar (16 oz.) Salsa, I prefer Newman's Own Farmer's Market
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn
12 corn tortillas (6 inch)
2 cups shredded sharp cheddar cheese, divided
Reduced fat Sour Cream to be used as topping

Heat oven to 375°F. 

Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes, corn and black beans, if using.

should look something like this ... yumm!

Spread 1 cup meat mixture onto bottom of 13x9-inch baking dish; top with 6 tortillas, overlapping as necessary. Cover with layers with half each of the remaining meat mixture and cheese; top with remaining tortillas, meat mixture, and cheese.

Cover loosely with foil and bake 15 minuntes. Uncover and bake an additional 10-15 minutes or until heated through and cheese on the top is melted. 

To Make Ahead:  Assemble casserole as directed. Refrigerate up to 24 hours. When ready to serve, bake at 375°F for 30 minutes loosely covered with foil, remove foil and cook another 10-15 minutes or until heated through and cheese on the top is melted.