Tex-Mex Lasagna

Ingredients

• 1 (15-oz.) can dark red kidney beans, drained
• 1 (24-oz.) jar mild salsa
• 1 teaspoon salt-free chipotle seasoning blend
• 4 cups (16 oz.) shredded Mexican four-cheese blend
• 1 (10-oz.) package frozen whole kernel corn, thawed
• 16 (6-inch) fajita-size corn tortillas
• 1 (10-oz.) can enchilada sauce
• + 5 more ingredients
• • 1 tablespoon chili powder
  • 3 garlic cloves, minced
  • 1 cup frozen diced onion, red and green bell pepper, and celery
  • 1 pound lean ground beef
  • Toppings: sour cream, chopped tomatoes

1. 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. 2. Stir in salsa and next 3 ingredients. Cook 5 to 10 minutes or until thoroughly heated. 3. Layer 1 cup beef mix...

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