Spicy Tortilla Lasagna

1 lb. ground turkey or ground beef
1 large onion, chopped
2 tsp. ground cumin
1 T. chili powder
Dash of crushed red pepper or cayenne pepper
1/8 tsp. black pepper
1/4 tsp. salt
2 (14.5 oz.) cans black beans, drained and rinsed
1 (14.5 oz.) can diced tomatoes, undrained
1/2 of a 10 oz. package frozen corn, thawed
8 tortillas (I use whole wheat)
About 36 oz. salsa (mildmedium, hot, salsa verde, or a combination of any of these)
2 c. shredded cheddar cheese

1.  Brown ground turkey or beef together with chopped onion; drain.  Season with ground cumin, chili powder, crushed red pepper, salt, and black pepper.  Add black beans, corn, and diced tomatoes.  Stir to combine.

2.  Spray a 9"x13" baking dish lightly with non-stick cooking spray.  Spread a small amount of salsa in the bottom of the dish.  Top with two whole tortillas; tear pieces from a portion of another tortilla to fill the corners and any other gaps around the sides of the pan.  Top the tortillas with 1/3 of the meat/black bean mixture, 1/3 of the salsa, and 1/3 of the shredded cheese.

3.  Repeat to make two more layers.

4.  Bake at 375 degrees for 30-35 minutes, until heated through and bubbly.  Serve with a dollop of sour cream, if desired.

NOTE:  This is a very flexible recipe.  Adjust spices and other ingredients to fit your fancy!


Source:  The Kitchen is My Playground