Mexican Lasagna

• 1 1/2 lb. lean ground beef
• 1 tsp. garlic powder
• 1 (15 oz.) can kidney beans, drained
• 1 (15 oz.) can tomato sauce
• 1 large green pepper, coarsely chopped
• 1 (8 oz.) jar taco sauce
• 1/2 tsp. dried oregano leaves
• 6 corn tortillas (6-inch)
• 2 c. (8 oz.) sharp shredded Cheddar cheese
• sour cream (optional)

1. Heat oven to 350u0b0.
2. Cook meat with garlic until no longer pink; drain.
3. Add beans, pepper, tomato sauce, taco sauce and oregano; simmer 10 minutes.
4. Spoon 1 1/2 cups meat mixture in bottom of 13 x 9-inch baking dish.
5. Layer tortillas over sauce (can cut tortillas to fit pan); top with half of remaining meat mixture.
6. Sprinkle with 1 cup cheese.
7. Cover with remaining tortillas and meat mixture.
8. Cover tightly with foil.
9. Bake 20 minutes.
10. Uncover; top with remaining cheese.
11. Continue baking until bubbly and cheese is melted.
12. Let stand 5 minutes.
13. Top with sour cream if desired.
14. Makes 8 servings.

lean ground beef, garlic powder, kidney beans, tomato sauce, green pepper, taco sauce, oregano, corn tortillas, cheddar cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=745182 (may not work)