Mexican Lasagna

1  lb.		lean ground beef
1  cup		diced onion
1  cup		diced green pepper
2  teaspoons		minced garlic
1  cup		black beans
1  cup		diced tomatoes
1/2  cup		frozen corn
1-1/2  teaspoons		chili powder
1  teaspoon		cumin
2  cups		tomato pasta sauce
1  cup		salsa
1/4  teaspoon		black pepper
2  tablespoons		minced cilantro
4		large flour tortillas
1-1/2  cups		shredded cheddar cheese
1/4  cup		green onion

Tip: For nutritional information on all the ingredients in Mexican Lasagna just click on each ingredient name. Then adjust the serving size for any Mexican Lasagna ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 375F. Spray 9x13 baking dish and set aside.

In large non-stick skillet, cook beef, onions, bell pepper and garlic over med-high heat until meat is cooked. Add black beans, tomatoes, corn, chili powder and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa and pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat.

Spread 1/3 sauce mixture over bottom of prepared pan. Top with 1/2 the tortillas, overlapping and cutting to fit. Top with 1/3 sauce, followed by half the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle rest of cheese over sauce.

Cover with foil and bake for 35 minutes. Uncover and bake 10 minutes more. Let lasagna stand at least 10 minutes before slicing for easier serving. Top each piece with sour cream and chopped green onions.