Mexican Lasagna

Name: Mexican Lasagna
Ingredients: 1 lb. lean ground beef or turkey; 1 large onion, chopped; 2 cloves garlic, minced; 1 (15 oz.) can pinto, kidney or black beans, rinsed and drained; 1 large red or green bell pepper, coarsely chopped; 1 (15 oz.) can tomato sauce; 1 (8 oz.) jar medium or hot taco or enchilada sauce; 1/2 tsp. salt; 1/2 tsp. dried oregano leaves; 12 (6 or 7-inch) corn tortillas; 2 c. (8 oz.) Kraft sharp Cheddar cheese, shredded; sour cream; chopped cilantro (optional)

13 ingredients

13 steps

Ingredients

1 lb. lean ground beef or turkey
1 large onion, chopped
2 cloves garlic, minced
1 (15 oz.) can pinto, kidney or black beans, rinsed and drained
1 large red or green bell pepper, coarsely chopped
1 (15 oz.) can tomato sauce
1 (8 oz.) jar medium or hot taco or enchilada sauce
1/2 tsp. salt
1/2 tsp. dried oregano leaves
12 (6 or 7-inch) corn tortillas
2 c. (8 oz.) Kraft sharp Cheddar cheese, shredded
sour cream
chopped cilantro (optional)

Directions

1

Preheat oven to 350°.
2

Cook meat with onion and garlic until no longer pink; drain.
3

Add beans, red pepper, tomato sauce, taco sauce, salt and oregano.
4

Simmer for 10 minutes.
5

Spoon 1 cup meat mixture evenly in bottom of 13 x 9-inch baking dish.
6

Layer 6 tortillas over sauce; top with half of remaining meat mixture. Sprinkle with 1 cup cheese.
7

Cover with remaining tortillas and meat mixture.
8

Cover tightly with foil.
9

Bake for 20 minutes; uncover, top with remaining cheese.
10

Continue baking 5 minutes or until bubbly and cheese is melted.
11

Let stand 5 minutes.
12

Garnish with sour cream and cilantro, if desired.
13

Makes 8 servings.