Tomato Free Mexican Lasagna

Ingredients

• •8 small corn tortillas
• •1 pound extra lean ground beef
• •1 small onion
• •3 large garlic cloves
• •1 portobello mushrooms
• •4 ounces canned green chilies
• •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
• •1 cup reduced fat mexican blend cheese
• •1 cup iceberg lettuce
• •1 avocado
• •1 cup sour cream
• •non-stick cooking spray

Method

Adapted from foodista.com

1. 1Preheat oven to 350°F.
2. 2Spray a non-stick skillet with non-stick cooking spray and heat on medium.
3. 3Add beef, onion and mushrooms and cook until meat is cooked through.
4. 4Drain if needed, I bought extra lean beef and there was no grease to drain today.
5. 5Add garlic and cook another minute.
6. 6Add beans, diced green chilies, corn, oregano, chili powder, garlic powder, cumin, pepper and kosher salt.
7. 7Mix thoroughly.
8. 8Spray a 9 x 13 pan with non-stick cooking spray.
9. 9Lay half of corn tortillas on bottom of pan.
10. 10Add half of the beef mixture and ½ cup of cheese.
11. 11Layer remaining corn tortillas and top with beef mixture and cheese.
12. 12Bake in oven uncovered for 15 minutes.
13. 13After cooking sprinkle with diced avocado and lettuce.
14. 14Slice and serve and add a dollop of sour cream on top of slice.