Mexican Lasagna

Mexican Lasagna

1 can (14 ½ oz) stewed tomatoes undrained

½ cup chopped fresh cilantro

2 tbls. Lime juice

Nonstick cooking spray

Corn tortillas (flour are not thick enough)

1 can (15 oz) black beans-rinsed and drained

1 can (8oz) whole kernel corn-drained

2 cups Mexican blend shredded cheese

(MEAT: you can make without or with 3 chicken breasts cooked and shredded, ground beef or chicken (cooked with a taco seasoning)

In a small bowl combine tomatoes, cilantro and lime juice; set aside

Coat an 8inch square baking dish with cooking spray.  Cut the tortillas into 1 ½ inch strips.  Place a layer of corn strips to cover bottom of pan.  Layer tomato mixture,  ¼ of beans, ¼ of corn, ¼ of meat, and ¼ of the cheese.  Repeat tortillas, tomato mix, beans, corn, meat, cheese about 3 more times. 

Bake uncoverd at 375 for about 25 min. when cheese is melted and sauce is bubbly.  Let stand about 10 min. before serving.