Mexican Lasagne

13 x 9 pan, oil generously
300 - 350F
30' covered, 15' uncovered

Layer in very well oiled 13x9 pan

• corn tortillas
• meat mixture
• salsa mixture
• pepper jack cheese (sprinkle) 
• Then repeat above layers once

Ingredients

• about eight 8" corn tortillas (cut in half to make rectangular layer)
• about 2 cups grated pepper jack cheese or cheddar

Meat Layer
Saute till soft

• olive oil
• 1 lg onion chopped
• 1 green pepper chopped
• 1-2 celery chopped
• 1-2 carrots chopped

Push vegetables to side of pan and brown meat, then mix veggies back in

• 1-2# ground chicken

Season to taste with

• abt 6 cloves fresh minced garlic (lightly cook after meat browned)
• Salt abt 1 tsp
• Chili powder abt 1 tsp
• Oregano abt 1/2 tsp
• Black pepper abt 1/2 tsp
• Ground cumin abt 1/4 tsp

Salsa Layer
Heat in pan to thicken

• olive oil
• 1 red pepper chopped, slightly saute
• 14.5 oz can chopped stewed or diced tomatoes with juice
• 15 oz can black beans with liquid
• 1 c corn (could probably use hominy)
• handful or so of chopped black olives (could probably use green olives)
• abt 1/4 cup chopped cilantro
• abt 3 leaves chopped fresh lemon basil (optional, was growing in garden so just added it.)