Mexican Lasagna

I hope everyone is having a wonderful new year so far. I figured since it is cold outside I would post a warm dish on here. I got the recipe from Debbie over fromDebbi Does Dinner Healthy & Low Calorie but had to switch it up some. I did not have everything for the recipe at home so I improvised and used what I had. In case you are wondering why my lasagna is green, it is because I used garden spinach tortillas but whatever you use will be fine. Debbie used green chilies which would of been delicious in this but I did not have any on hand so those were left out. Make sure to swing by and check out her recipes.

• 1 lb ground turkey
• 1 med. onion, chopped
• 1 Tbsp minced garlic
• 1 bell pepper, chopped
• 1 cup of frozen corn or a can of corn
• 8 button mushrooms
• 1/4 c. hot sauce
  
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can refried beans
• 1 (15 oz) can black beans
• 1/2 c. sour cream
• 6 tortillas
• 1 1/2 c. shredded cheddar cheese

1. Preheat oven to 350 degrees
2. In a large skillet saute the turkey for 5 minutes over medium heat.
   
3. Add onion, peppers, mushrooms and garlic and saute for 5 more minute.
   
4. Mix in tomatoes, corn, black beans, hot sauce and refried beans. Stir thoroughly, reduce heat to low and let simmer for 20 minutes.
5. Spread a thin layer of meat mixture on bottom of 9x9 pan. Place 2 tortillas or howver many you need to cover your can, over the meat mixture followed by more meat, half of the sour cream and 1/2c cheese. Repeat the layers again topping off with a layer of meat mixture and cheese.
   
6. Bake for 25-30 minutes until cheese is melted and bubbly brown.