Tomato Free Mexican Lasagna

Ingredients

• •8 small corn tortillas
• •1 pound extra ground beef
• •1 small onion
• •3 large garlic cloves
• •1 portobello mushrooms
• •4 ounces canned green chiles
• •1 cup black beans
• •1 cup corn
• •½ teaspoon oregano
• •½ teaspoon chili powder
• •¼ teaspoon garlic powder
• •1¼ teaspoons cumin
• •½ teaspoon ground pepper
• •1 teaspoon kosher salt
• •½ cup reduced fat mexican blend cheese
• •1 cup iceberg lettuce
• •1 avocado

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Method

From foodista.com — read the original

1. 1Preheat oven to 350°F. Spray a non-stick skillet with non-stick cooking spray and heat on medium.
2. 2Add beef, onion and mushrooms and cook until meat is cooked through.
3. 3Drain if needed, I bought extra lean beef and there was no grease to drain today.
4. 4Add garlic and cook another minute.
5. 5Add beans, diced green chilies, corn, oregano, chili powder, garlic powder, cumin, pepper and kosher salt.
6. 6Mix thoroughly.
7. 7Spray a 9 x 13 pan with non-stick cooking spray.
8. 8Lay half of corn tortillas on bottom of pan.
9. 9Add half of the beef mixture and 1/2 cup of cheese.
10. 10Layer remaining corn tortillas and top with beef mixture and 3/4 cup cheese.
11. 11Bake in oven uncovered for 15 minutes.
12. 12After cooking sprinkle with diced avocado and lettuce. Slice and serve and add a dollop of sour cream on top of slice.