Tasty Tuesday: Mexican Lasagna

Here's one of my favorite recipes to make when bringing a mercy meal to someone in need.  The recipe makes enough for 8 servings, so it halves nicely into two small 8x8 pans.  That way you can drop a meal off to a friend and keep one for your own family; or make one for your family and stick one in the freezer for later.  This is an adapted recipe from Taste of Home.

Mexican Lasagna

1 whole rotisserie chicken, meat picked off the bones and chopped
1 small onion, diced
1 green bell pepper, diced
2 tsp minced garlic
1 can black beans, drained
1 can diced tomatoes, drained
1 can sweet corn, drained
1 1/2 tsp chili powder
1 tsp ground cumin
1 jar pasta sauce
1 cup medium salsa
1/4 tsp ground pepper
2 tbsp minced fresh cilantro
6 burrito sized tortillas
1/4 cup green onions, chopped
8 oz shredded cheddar cheese
sour cream (optional)

Preheat oven to 375degrees.  Spray two 8x8 casserole pans with cooking spray and set aside.  In a large skillet, cook the onion, green pepper, and garlic over medium high heat until tender.  Add black beans, tomatoes, corn, chili powder and cumin.  Cook and stir for 2 more minutes.  Add pasta sauce, salsa and black pepper.  Bring to a boil.  Reduce heat to low.  Cover and simmer for 5 more minutes, stirring occasionally.  Stir in cilantro and remove from heat.  To assemble casseroles, spread a few spoon-fulls of the mixture on the bottom of the dish.  Top with a tortilla and add more sauce mixture and cheddar cheese.  Repeat steps until you have 3 or 4 layers.  Sprinkle remaining cheese over sauce and top with green onions.  Cover with foil and bake for 35 minutes.  Uncover and bake 10 more minutes.  Let lasagna stand for at least 10 minutes before slicing for easier serving.  Top each piece with a dollop of sour cream if desired.