Mexican Lasagna - cooking recipe

Ingredients

1 lb ground beef or 1 lb turkey
1 large onion, coarsely chopped
2 garlic cloves, minced
1 (15 ounce) can kidney beans or (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)

Preparation

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