Easy GF Mexican Lasagna

1 small package gluten free corn tortillas

1 can of black beans

1 can kidney beans

1 small can of diced green chilies

1 can corn, drained

1 cup sour cream

1/2 cup diced bell peppers

1/2 cup diced onion

1 pound ground turkey or beef

1/2 - 1 tsp. chili powder (or to taste)

1/4 - 1/2 tsp (cumin or to taste)

2 cans gluten free enchilada sauce or pured salsa if you can't find GF enchilada sauce.

2 cups cheddar cheese

1. in a large skillet on med/high heat cook the ground meat, onions, bell pepper, chili powder and cumin until the meat is browned and cooked through and the peppers and onions are slightly tender.

2. In a large bowl combine cooked ground meat with the canned beans, corn, green chilies, and sour cream.

3. In a 13x9 inch casserole dish add a few tablespoons of the enchilada sauce or salsa to the bottom of the pan. Cover the sauce with a single layer of tortilla shells then top with about 1/3 of the ground meat and bean mixture. Top the meat mixture with more of the sauce or salsa. Add a little cheddar cheese then another single layer of corn tortillas. Repeat this process with the meat mixture until you have several layers made up (I usually have 3 layers of the meat mixture). Ending with a single layer of tortilla shells covered with sauce and topped with cheese.

4. Bake in a 350 degree over until the cheese is melted and the casserole is bubbling hot. Let it cool for few minutes before cutting.