Uno cerveza por favor.......

I am not a beer fan at all, but some meals scream for an icy cold mexican beer with lime. Now, I am not talking about that crap Bud Lime or whatever you can get right now, but a proper cerveza with real lime juice squeezed into it and a lime wedge floating on top.

This meal is one of those meals. I started making this when the Eat Shrink and Be Merry cookbook first came out and love the versatility of the dish. You can make it as spicy or mild as you want by simply switching up the salsa you are using.

And the best part - the use of tortillas in place of lasagna noodles. Easy and quick - what's not to like? If you want to be even healthier (blech), use ground turkey in place of the ground beef.

1 1/2 lbs (680 g) extra-lean ground beef (you can use ground turkey)
1 cup each diced red onions and diced green bell pepper
2 tsp garlic
1 cup canned black beans, drained and rinsed
1 cup diced tomatoes
1/2 cup frozen or canned corn
1 1/2 tsp chili powder (I prefer ancho or chipotle chili powder)
1 tsp cumin
2 cups tomato sauce
1 cup medium salsa
2 tbsp fresh cilantro (I use the frozen cubes)
4 large or 8 small whole wheat flour tortillas
1 1/2 cup shredded light cheddar
1/4 cup chopped green onions
1 cup light sour cream (I skipped this)

Preheat overn to 375 F. Spray a 9x13 casserole dish with cooking spra and set aside

- In a large pot cooke beef, onions, green pepper and garlic until meat is no longer pink.- Add black beans, tomatoes, corn, chili powder, and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa. Bring to boi. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat.

- To assemble lasagna, spread 1/3 sauce mixture over bottom of casserole dish. Top with 1/2 tortillas, overlapping as needed. Top with 1/3 mixture, then 1/2 the cheese. Cover with remaining tortillas, then sauce and the top with remainder of cheese and green onions

- Cover with foil and bake for 35 minutes. Uncover and make 10 more minutes. Let lasagna stand 10 minutes before serving. Serve with sour cream.