Mexican Lasagna

Mexican Lasagna Can you say yummy and so simple to make? I will often bring this to potluck suppers. Everyone loves it and asks for the recipe. Ingredients 2 cooked chicken breast cut up into 1-inch cubes (can be omitted if you want to go meatless-just add more beans) 8 burrito size flour or corn tortillas 1 15 oz can of black beans 1 jar of salsa 1 cup of onions 1 green pepper diced (can be omitted if none on-hand) 1 red pepper diced (can be omitted if none on-hand) 2 cups cheddar cheese Directions Cover the bottom of a 9 x 13 baking pan with salsa Place two tortillas over the salsa Layer some beans, cheese, onions, pepper, salsa and chicken over the tortilla Repeat and keep layering Keep enough cheese aside to cover the top layer. Cover pan with aluminum foil and bake at 350 degrees for 40 minutes Serves 6-8 Want to make it lower fat, substitute low fat cheese. For the low fat cheese to melt better spray the top layer of cheese with PAM. This recipe is great for leftovers! We usually have it twice for dinner and will bring it for lunch one day. This recipe also freezes well. I have often made two of these and will freeze the second one.