Tex-Mex Lasagna

• 1 pound Ground Chicken (or Turkey Or Beef)
• 1 can Diced Tomatoes (drained)
• 1 can Mexi-corn (corn With Green And Red Peppers) (drained)
• 1 can Seasoned Black Beans (drained)
• 2 teaspoons Chipotle Chili Powder
• 2 teaspoons Garlic Salt
• 2 Tablespoons Ground Cumin
• 1 teaspoon Cayanne Pepper
• 1 cup Shredded Cheddar (or Other Cheese You Like)
• 1 cup Sour Cream
• 4 whole Large Flour Tortillas
• 5 Tablespoons Worcestershire Sauce
• 2 Tablespoons Tomato Paste

1. Get a nice large frying pan and brown the ground chicken after sprinkling 1/2 of the cumin and Worcestershire sauce on it.
2. Once its brown, add the black beans, corn,all the spices and the rest of the Worcestershire sauce.
3. Let that simmer for about 5 minutes.
4. Add the diced tomatoes, let cook for another 5 minutes or so.
5. Taste it, add more spices if desired.
6. When it gets a little saucy, add the tomato paste and mix it all up.
7. Let it get nice and bubbly with a thick sauce.
8. Spray a round casserole dish with cooking spray and put a flour tortilla in the bottom.
9. Sprinkle some shredded cheese, put enough of the meat mixture on top to cover it, a little more cheese, then another flour tortilla, then more cheese, meat, cheese (only a little cheese each time, just enough to cover) and so on, ending with the meat mixture.
10. Then top with more cheese and bake at 400F for 15 minutes.
11. Serve with sour cream and my famous guacamole (which is literally just avocados, lime, garlic salt, Texas Pete, and chili powder, all to taste).
12. Enjoy.

chicken, tomatoes, corn, black beans, chili powder, garlic, ground cumin, cayanne pepper, cheddar, sour cream, flour tortillas, worcestershire sauce, tomato paste

Taken from tastykitchen.com/recipes/main-courses/tex-mex-lasagna/ (may not work)