Mexican Lasagna

Yummy and easy!

Sauce:



1 tablespoon oil
1/2 t garlic
1 onion, peeled and chopped
1 bell pepper (any color or mixed
1 can green chiles, chopped
1/2 teaspoon table salt
2 (14-ounce) cans diced tomatoes, with liquid
1 tablespoon ketchup 
3/4 lb. ground beef

Filling:


2 (15-ounce) cans black beans, drained and rinsed
1  can drained canned corn
2 cups grated Cheddar, or cheese of your choice
4 soft flour tortillas (approximately 10-inch diameter)
1 round ovenproof dish, approximately 10 inches diameter and 2   1/4 inches deep

Directions:
Preheat the oven to 400 degrees F. 


For the sauce: Heat the oil in a saucepan on the stove and fry the garlic, onion, bell pepper, beef, and chiles  until meat is cooked through. Add the salt and cook gently for 15 minutes. 


Add the canned tomatoes. Spoon in the ketchup and let things come to a simmer, leaving the sauce to cook while you get on with preparing the filling- about 10 minutes, or until not runny. 


For the filling: 
Mix the drained beans and canned corn in a bowl. Add most of the grated cheese, reserving some to sprinkle on the top at the end, and mix together. 


Start to assemble the lasagna by spooning a little of the sauce into the bottom of your ovenproof dish and smear it about, then layer on 1 tortilla.


Add a third of the beans and cheese mixture covering the tortillas, and then about a third of the remaining salsa and another tortilla. 

Repeat with another third of beans and cheese, and more salsa before layering on another tortilla. 

Finally, add the last layer of beans and cheese, nearly all of the remaining salsa and cover with the last tortilla. Spread the very last bit of salsa over the tortillas and sprinkle with the remaining cheese. 

Place on top of the cookie sheet in the oven (to catch any over-flow from the lasagna) and bake for 30 minutes, and let it rest for a good 10 to 15 minutes before slicing like a pizza.

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