Mexican Lasagna with Chicken, Corn and Black Beans--Taste of Home magazine

1-1/2 lbs ground chicken
1 cup each of diced red onion and diced green bell pepper
2 tsp minced garlic
1 cup drained and rinsed black beans
1 cup diced tomatoes
1/2 cup frozen or canned corn
1-1/2 tsp chili powder
1 tsp ground cumin
2 cups tomato pasta sauce
1 cup med. salsa
1/4 tsp ground black pepper
2 tbsp minced fresh cilantro
4 large or 8 small tortillas
1-1/2 cups chedder cheese
1 cup sour cream
1/4 cup chopped green onion

Preheat oven to 375*F. Spray a 9x13 with cooking spray. In a large skillet, cook chicken, onion, green bell pepper and garlic over med-high heat until meat is no longer pink. Break up any large peices of chicken. Add black beans, tomatoes, corn, chili powder and cumin. cook for about 2 minutes. Add pasta sauce, salsa and black pepper. Bring to a boil. reduce heat to low. Cover and simmer for 5 more minutes. Stir in cilantro and remove from heat.

To assemble lasagna, spread 1/3 of the sauce mixture over bottom of dish. Top with half of the tortilla, over lapping and cutting them in need to. Top with 1/3 sauce mixture and 1/2 of the cheese. Cover cheese with remaining tortilla's, followed by remainin g sauce. Sprinkle remaining cheese over sauce.

Cover with foil and bake for 35 minutes. Uncover and bake 10 more minutes. Let lasagna stand for atleast 10 minutes before serving. Top each piece with a dollop of sour cream and some green onions.