Tex-Mex Lasagna

Lasagna will always be a down-home favorite,
perfect for family suppers or entertaining a crowd.
From a traditional ground beef and tomato sauce
lasagna recipe to an updated Tex-Mex version,
these recipes include something for everyone.

Ingredients:
1 pound lean ground beef
1 cup frozen diced onion, red and
green bell pepper, and celery
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon salt-free chipotle seasoning blend
1 (24-oz.) jar mild salsa
1 (15-oz.) can dark red kidney beans, drained
1 (10-oz.) can enchilada sauce
1 (10-oz.) package frozen whole kernel corn, thawed
16 (6-inch) fajita-size corn tortillas
4 cups (16 oz.) shredded Mexican four-cheese blend
Toppings: sour cream, chopped tomatoes

Directions:
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.
Stir in salsa and next 3 ingredients.
Cook 5 to 10 minutes or until thoroughly heated.
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.
Bake, covered, at 350° for 30 minutes;
uncover and bake 5 more minutes or until bubbly.
Let stand 10 minutes before serving.
Serve with desired toppings.