Tex-Mex Lasagna

Baby romaine and arugula with cucumbers, walnuts, apricots and feta. Olive oil and balsamic vinegar dressing. Topped with cracked tri-color peppercorns.

Tex-Mex Lasagna

1 pound ground beef

3 scallions, sliced

1 1/2 TBS chili powder

2 tsp ground cumin

2 cups corn (fresh, frozen, canned)

3-4 cups diced tomatoes (you can use a big can, drained)

1 15 oz can black beans, drained and rinsed

1 15 oz container ricotta or cottage cheese

2 eggs

2 cups shredded Monterey Jack cheese

12 (6-inch) corn tortillas

Preheat to 375.

Brown beef and scallions. Add spices. Add corn, tomatoes, beans. Mix ricotta, eggs and 1 cup cheese in a bowl. Grease dish and layer 6 of the tortillas on the bottom and up the sides. Spread 2/3 of the meat mixture on the tortillas followed by all of the ricotta mixture. Cover with the remaining tortillas and top with the rest of the meat. Bake for 35 minutes. Top with remaining cup of cheese and bake until melted.

Top with sour cream.