Mexican Lasagna

Great take on a mexi lasagna. My whole family loves this and it makes a great potluck dish.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1  lb ground beef or 1  lb turkey
• 1  large onion, coarsely chopped
• 2  garlic cloves, minced
• 1 (15 ounce) can pinto beans or 1 (15 ounce) can kidney beans or 1 (15 ounce) can black beans, rinsed & drained
• 1  large red bell peppers or 1  large green bell pepper, coarsely chopped
• 1 (15 ounce) can tomato sauce
• 8  ounces  taco sauce or 8  ounces  enchilada sauce, to your heat preference
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried oregano leaves
• 1⁄2 teaspoon cumin
• 12  corn tortillas, 6 inches
• 2  cups  shredded sharp cheddar cheese
•  sour cream (optional)

Directions

1. Preheat oven to 350 degrees.
2. Cook meat with onion and garlic until no longer pink; drain.
3. Add beans, red or green pepper, tomato sauce, taco sauce, salt, cumin and oregano; simmer 10 minutes.
4. Spoon 1 cup meat mixture evenly in bottom of 9x13 inch baking dish.
5. Layer 6 tortillas over sauce; with 1 cup of the meat mixture and spread evenly.
6. Sprinkle with 1 cup cheese.
7. Cover with remaining tortillas and remaining meat mixture.
8. Cover tightly with foil.
9. Bake 20 minutes. Uncover; top with remaining cheese.
10. Continue baking 5 minutes or until bubbly and cheese is melted. Let stand 5 minutes.
11. Can be served with chopped lettuce and chopped tomatoes for a nice garnish.