Mexican Lasagna

• 1/2 lb ground beef
• 1/2 lb ground turkey
• 1/2 cup onion, chopped
• 2 cans tomato sauce (8 ounces each)
• 1 can Eden Foods Black Beans
• 1 can (8 oz) whole kernel corn
• 1 can (4 oz) chopped green chilies
• 2 teaspoons Swanson Chili Powder
• 1 teaspoon Swanson Cumin
• 1/4 teaspoon Swanson Garlic Powder
• 1/2 teaspoon Swanson Oregano Flakes
• 1/2 teaspoon crushed red pepper
• 6 whole wheat tortillas
• 1 cup shredded cheese, divided

Brown beef, turkey and onion in large skillet. Drain off any excess fat. Drain and rinse the black beans. Mix in tomato sauce, beans, corn and green chilies. Stir in all spices, except red pepper. Bring to a boil. Reduce heat to low and simmer for 5 minutes. Add red pepper to taste, if desired.

Spray 9x13 baking dish with no-stick cooking spray. Spread 1/2 cup of the beef mixture on bottom. Top with three of the tortillas. Layer with half of the remaining beef mixture and top with 1/2 cup of shredded cheese -- any variety you like. Top with remaining tortillas, followed by remaining beef mixture and sprinkle with remaining cheese.

Bake at 350° F for 15 minutes or until heated through.

Makes 12 servings.

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