Mexican Lasagna

• 2 cups chopped onions
• 2 cloves garlic
• 12 cup red bell pepper
• 12 cup yellow bell pepper
• 12 cup green bell pepper
• 1 (28 ounce) can diced tomatoes
• 1 cup homemade salsa
• 1 lb chorizo sausage (can be purchased or made using recipes posted separately)
• 2 teaspoons cumin
• 1 (19 ounce) can black beans
• 1 (19 ounce) can dark red kidney beans
• 16 -18 6-inch corn tortillas
• 2 12 cups farmer cheese
• 1 tomatoes, sliced thin
• 4 pickled jalapeno peppers, sliced thin
• 4 green onions, chopped
• black olives (optional)

1. In a large sauce pan add the tomatoes, salsa, onions, peppers and garlic .
2. Bring to a boil, reduce heat and simmer 15 minutes .
3. Lightly grease a 13x9 inch baking dish .
4. Spread a little bit of the salsa mixture, cover with 1/3 of the tortillas, now 1/3 of the beans, 1/3 of the meat, more salsa mixture and 1/3 of the cheese .
5. Repeat until done .
6. Top last layer of cheese with tomatoes, onion, jalapeno and olives .
7. You can add extra cheese if you like-I do .
8. Bake in a 350 oven for 45 minutes .
9. Let stand 10-15 minutes .

onions, garlic, red bell pepper, yellow bell pepper, green bell pepper, tomatoes, homemade salsa, chorizo sausage, cumin, black beans, dark red kidney beans, corn tortillas, farmer cheese, tomatoes, jalapeno peppers, green onions, black olives

Taken from www.food.com/recipe/mexican-lasagna-12778 (may not work)