Mexican Lasagna

Mexican Lasagna

  • 1 1/2 cups reduced fat mexican or cheddar shredded cheese
  • 1/2 pound extra lean ground beef or Morningstar Meal Starters
  • 1/2 c onion
  • 1/2 c green pepper
  • 1 can diced tomatoes, drained
  • 1/2 can of corn, drained
  • 1/2 can black beans, rinsed and drained
  • 1 c fat free cottage cheese
  • 3 tsp chili powder
  • 1  jalapeno, chopped
  • 2 garlic cloves, crushed
  • 1 c taco sauce
  • 6 corn or flour tortillas
  • Heat the meat in a nonstick skillet with onion, jalapeno, green pepper, and garlic. Place shredded cheese (saving 1/2 a cup), chili powder, diced tomatoes, corn, beans,  and cottage cheese in large bowl. Mix well. Stir in with meat, mix well.
  • Spray 9×13 baking dish with cooking spray, preheat oven to 375. Place 3 tortilla side by side and cover with half of the mixture. Add 3 more tortillas over that and cover with the other half of the mixture. 
  • Pour taco sauce over top and sprinkle on the remaining cheese. Bake for 20 minutes or until cheese is melty and everything else is heated through and is bubbly.Mexican Lasagna

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