mexican lasagna

This is a great way to use up leftover corn tortillas, even if they've become dried out. This dish freezes well, so make two smaller ones and freeze the second to eat next week!

serves 4

9 corn tortillas, cut in half
1 lb lean ground beef or turkey
2 cups shredded cheddar cheese
1 1/2 cups frozen chopped green peppers
1/2 yellow onion, chopped
1 can diced tomatoes
1 small can green chilis
1 tbsp garlic salt
1 tsp cumin
chili powder to taste
canola oil

Pre-heat oven to 375 degrees. Heat 2 tbsp oil in a large skillet and add beef or turkey, breaking up with the back of a spoon as it cooks. Season meat with garlic salt, cumin, and chili powder. Add onions, green peppers, tomatoes, and chilis, and cook for 10-15 minutes or until meat is cooked through, vegetables are tender, and most of liquid has evaporated. Remove from heat. Spoon a small amount of meat mixture into the bottom of a 9x11 baking dish and distribute evenly, to prevent tortillas from sticking. Place 6 tortilla halves in the bottom of the dish, covering as much of dish as possible (there will be some gaps). Spoon 1/3 meat onto tortillas and top with 1/3 of cheese. Repeat, ending with cheese. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for additional 15 minutes, or until cheese is browned.