Where have you been...Mexican Lasagna?!

I'M HOME! I still have more boxes to unpack and pictures looking for a place on the wall, but all I can say is I finally feel at home here in VA! We are still renting (which was not in the plans) and I'm surprised that I'm okay with it. All I know is this is the perfect house for our little family right now. The last home was quaint, but after the basement flooding numerous times, and the mold problem and the bugs and the...well you get the picture. Anyway, I'm back with a smaller kitchen, but a happier heart! I'm more determined than ever to get my recipes posted and soak up the beautiful life I've been blessed with here in Virginia!

Here's a favorite recipe I thought I lost in the move. It surfaced after I emptied a box from the garage! Do you see why I need to get my recipes organized!

MEXICAN LASAGNA

1 pound 85 % ground beef (I never use this, it still taste great without it).
1 onion-chopped
1 Tb veg. oil
2 Tb chili powder (I use 1 1/2)
1 tsp cumin
2 t sugar
1 tsp salt
1/2 c water
2 garlic cloves-minced
1 small can tomato sauce
1 can cream of chicken soup (Healthy Request)
1 cup light sour cream
1 can sweet corn-drained
1 can black beans-drained
1 can pinto beans-drained
1 package burrito size flour tortillas
4 cups shredded Colby- jack or Mexican cheese
1/2 cup chopped cilantro

In a skillet, saute onion in oil until tender-then add the rest of seasonings up to garlic-saute 30 seconds and add tomato sauce, cream of chicken, and water stir and cook until heated through. Set aside.

If using beef, cook in a separate skillet over med-high heat until no longer pink, about 5 min. Drain in colander, and transfer into a med. size bowl-
Add the corn and beans.

Assemble:

Lightly spray a 9x13 pan. Arrange about 2 tortillas in the bottom of pan. Evenly sprinkle with half of the bean mixture then pour about 1 1/4 cups sauce over beans and spread to evenly distribute. Sprinkle 1 1/4 cups of cheese over mixture. Layer 2 more tortillas then beans and 1 1/4 cups sauce and cheese, top with more tortillas and add the rest of sauce evenly over the top and sprinkle with cheese and cilantro. Bake at 350 degrees until cheese is melted and slightly browned, about 25 minutes.

Top with pico, or whatever floats your boat!