Mexican Lasagna

Yet another way to serve up your favorite taco ingredients!!!

For the base sauce of the lasagna...
Brown one pound of your choice of lean ground meat. I used ground chicken breast.
Puree 2 cans drained, rinsed pinto beans in the food processor. Add spices to your liking...chili powder, cumin, cayenne pepper, etc.
Mix the beans into the meat. Add one can of rotel tomatoes, 1 cup of frozen corn kernels, and 1/2 can tomato sauce.
Once it is all warmed up, taste to see if you need to add any spices.

Boil one package of whole wheat lasagna and drain them when they are still a little firm. Layer the lasagna: A little sauce on the bottom of the baking dish, then noodles, meat sauce, and shredded cheese. Continue until the ingredients are all used up!

Bake in a 350 oven for 25 to 30 minutes. Let it sit for at least 10 minutes before cutting into it.


Enjoy!