Mexican Lasagna

Mexican Lasagna

2 pounds ground beef
1 onion diced
1 teaspoon salt
1/2 teaspoon black pepper
1 4-oz can diced green chilies
1 can kidney beans, drained and rinsed
1 24 ounce jar picante sauce (I use Pace)
1 pound grated Monterrey Jack cheese
1 pint sour cream
1 egg
12 corn tortillas
1 cup shredded cheddar cheese

Cook the ground beef and onion in a large frying pan until meat is brown and cooked and onion is tender.  Add 1 teaspoon salt and 1/2 teaspoon pepper to meat mixture.  Add green chilies, kidney beans, and picante sauce and stir until combined.

Stir the egg into the sour cream.

To make the lasagna layers, spread 1/3 of the meat mixture on the bottom of a 9X13" baking dish.  Layer 1/2 of the cheese and 1/2 of the egg/sour cream mixture, and 6 of the corn tortillas.  Repeat layers:  meat, cheese, and egg/sour cream mixture, 6 tortillas.  End with the final layer of meat sauce, and sprinkle the 1 cup cheddar cheese on the top.

Bake in a 350 degree oven for 45-50 minutes.  Let sit for about 10 minutes before serving.

You can serve this with green onions, guacamole, or anything else that sounds good.