Easy Mexican Lasagna: Family Favorite

My sweet sister-in-law made this once years ago and it was so tasty I asked for the recipe. It has been a staple in our house ever since. Easy to make and delicious!

Ingredients:

• 2 lbs of cooked hamburger (also great with chicken or ground turkey)

• 1 (15-ounce) can black beans, rinsed and drained

• 2/3 cup canned diced tomatoes and green chiles

• 1 teaspoon garlic powder

• 1 teaspoon ground cumin

• 1/2 teaspoon pepper

• 1 (10 3/4-ounce) can fat-free cream of chicken soup

• 1 (10 3/4-ounce) can fat-free cream of mushroom soup

• 1 (10-ounce) can enchilada sauce

• Vegetable cooking spray

• 10-12 (6-inch) corn tortillas

• 1 cup (4 ounces) low-fat shredded Cheddar cheese

• 1 cup (4 ounces) shredded Monterey Jack cheese

• Toppings: shredded lettuce, nonfat sour cream, mild chunky salsa

Preparation:

1. Brown 2 pounds of hamburger and drain off grease.

2. In a pot, warm the black beans, diced tomatoes/chili, garlic powder, cumin, pepper, cream of chicken soup, and cream of mushroom soup over medium heat for 10 minutes or until thoroughly heated.

3. Stir together cooked hamburger and black bean/tomato/soup mix.

4. Spoon half of sauce into a 13- x 9-inch baking dish coated with cooking spray; top with 5-6 corn tortillas.

5. Add a layer of a cup of cheese (Cheddar/Monterey Jack) and drizzle half the can of enchilada sauce over the corn shells.

6. Repeat the layering process again, spoon the other half of the mixture over the corn shells/cheese/sauce. Top with 5-6 tortillas and sprinkle the rest of the cheese and enchilada sauce on top.

7. Bake at 350° for 30 to 40 minutes or until lasagna is bubbly. Serve with desired toppings.

Toppings: shredded lettuce, nonfat sour cream, mild chunky salsa, guacamole (See my easy recipe here.)