NOW WE HAVE A MEXICAN CASSEROLE FOR A SMALL POT-LUCK ENJOY DAN:

MEXICAN LASAGNE by CHEF DAN:


Serves 6-10



INGREDIENTS:



1 pound lean ground beef or ground turkey

1 onion, chopped

1 green bell pepper, chopped

1/4- teaspoon cumin

1 teaspoon cayenne

2 teaspoons paprika

2 garlic cloves, crushed

1 cup pace salsa

1 (14oz) can tomatoes with green chilies

2 (15oz) cans black beans

1 small package frozen white corn

1 cup or more shredded mozzarella cheese

4-6 corn tortillas



DIRECTIONS:



1. Pre-heat oven to 350 degrees.

2. Brown meat in a skillet, when meat is half done add onion, bell pepper and garlic, cook about 5 minutes.

3. Add tomatoes, salsa, beans, corn, cayenne, cumin, and paprika, bring to a boil.

4. Simmer for about 6-10 minutes or until sauce begins to thicken.

5. Layer one-third of the meat mixture in a 12x9-inch glass pan.

6. Cover meat mixture with a single layer of corn tortillas.

7. Layer with 1/3-of the cheese.

8. Cover with another 1/3 of the meat mixture, tortillas, and 1/3 of the cheese.

9. Top casserole with remaining meat and cheese.

10. Bake until sauce is bubbling and cheese on top is melted about 40 minutes.

11. Let stand 10 minutes before serving.

12. Garnish with desired garnish, such as tomatoes, olives, sour cream, or green onions.



ENJOY DAN: hallelujah