Mexi-lasagna

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 lb lean ground beef
• 1 large onion, finely chopped
• 2 -4 garlic cloves, minced
• 2 bell peppers, seeded & diced
• 2 fresh ancho chilies, seeded & diced
• 2 tablespoons new mexico chile powder
• 2 teaspoons ground cumin
• 1 teaspoon crumbled dried oregano
• 1/2 teaspoon ground cinnamon
• 1 teaspoon black pepper
• 2 teaspoons salt
• 24 ounces mild salsa
• 15 ounces black beans, drained
• 15 ounces whole kernel corn, drained
• 16 ounces sour cream
• 2 eggs, slightly beaten
• 1/2 cup grated parmesan cheese (use mexican variety if available)
• 2 tablespoons chopped fresh cilantro or 2 tablespoons flat leaf parsley
• 12 ounces shredded colby-monterey jack cheese
• 8 ounces shredded sharp cheddar cheese
• 10 (8 inch) flour tortillas, cut into half-moons

Recipe

• 1 preheat oven to 350°f and spray 9 x 13 inch pan with pam; set aside.
• 2 brown ground beef with onion, garlic and peppers, drain grease. stir in seasonings (next 6 ingredients). simmer about 8-10 minutes. add salsa and heat until it is bubbly.
• 3 while sauce simmers, in medium bowl, mix sour cream, beaten eggs, parmesan cheese and cilantro or parsley. stir in 1/2 cup of colby-jack cheese. set aside. mix the remaining shredded cheeses together.
• 4 line greased pan with 1/3 of tortillas. spread with 1/3 of sauce; drained, black beans; half of sour cream mixture and 1/3 of mixed cheeses.
• 5 next: layer 1/3 of tortillas; 1/3 of sauce; drained, corn; remaining half of sour cream mixture and 1/3 of cheese.
• 6 finally: layer remaining 1/3 of tortillas and remaining 1/3 of sauce. wrap pan snugly in foil. bake 35-40 minutes. remove foil, top with remaining cheese. bake additional 12-15 minutes until lasagna is bubbly and cheese is lightly browned.