Mexican Lasagna

• 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)

1. Preheat oven to 350u0b0.
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.

lean ground beef, onion, garlic, pinto, red, tomato sauce, taco, salt, oregano, corn tortillas, cheddar cheese, sour cream, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=427446 (may not work)