Tex-Mex Lasagna

Ingredients

• 1 tablespoon chili powder 
• 10 oz kernel corn whole frozen thawed
• 16 6-inch fajita-size corn tortillas ()
• 8 servings toppings: cream sour chopped
• 10 oz enchilada sauce canned
• 3  garlic cloves minced
• 1 pound ground beef lean
• 1 cup onion diced green red frozen
• 15 oz kidney beans dark red drained canned
• 24 oz mild salsa 
• 1 teaspoon chipotle seasoning blend salt-free
• 16 oz mexican four-cheese blend shredded

Equipment

• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Cook first 5 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 to 12 minutes or until vegetables are tender and beef crumbles and is no longer pink.
2. Stir in salsa and next 3 ingredients. Cook 5 to 10 minutes or until thoroughly heated.
3. Layer 1 cup beef mixture, 2 tortillas (overlapping edges), and 1/2 cup cheese in a lightly greased 7- x 5- x 1 1/2-inch baking dish. Repeat layers once. Repeat procedure with 3 additional 7- x 5- x 1 1/2-inch baking dishes. Cover dishes with nonstick aluminum foil.
4. Bake, covered, at 350 for 30 minutes; uncover and bake 5 more minutes or until bubbly.
5. Let stand 10 minutes before serving.
6. Serve with desired toppings.
7. Note: To use a lightly greased 13- x 9-inch baking dish, prepare recipe through Step Omit 4 corn tortillas.
8. Layer one-third beef mixture, 6 tortillas (overlapping edges), and 2 cups cheese. Repeat layers with one-third beef mixture, remaining 6 tortillas, remaining beef mixture, and ending with remaining 2 cups cheese.
9. Bake, covered, at 350 for 40 minutes; uncover and bake 10 more minutes or until bubbly.
10. Let stand 10 minutes before serving.