Southwestern Lasagna

1 T olive oil ¾ garlic cloves, minced 1 T paprika 12 oz. mild salsa ¾ lb. ground beef	1 medium onion, thinly sliced 1 T chili powder ¼ up lime juice 1 t ground cumin Salt and pepper to suit
¼ cup honey (duck sauce was substituted with success) 1 (15 oz.) can black beans, un-drained 1 (12 oz.) can whole kernel corn 6 medium corn tortillas cut in quarters 1 medium red pepper,   cored and seeded, cut in 1/4" strips 1 (15 oz.) low fat ricotta cheese 4 oz. lite, shredded 4 cheese Mexican

Break up and place beef in a casserole. Salt and pepper to taste. Add cumin and mix into meat. Microwave on high for 1 ½ minute intervals, stirring and breaking up meat each time. Drain well and set aside.

In a medium saucepan, heat oil over medium-high heat until hot; add onion and garlic; saute for 3-5 minutes until onion is tender.

Add chili powder and paprika; cook, stirring, for 1 minute.

Stir in salsa, honey or duck sauce, and lime juice; stir until well mixed.

Stir in black beans and corn. Bring to a boil; reduce heat and simmer for 5-10 minutes until sauce thickens.

Add meat and stir in well. Heat for an additional 3 to 4 minutes.

Spoon 1/3 of sauce into a 2 ½ -quart casserole; arrange ½ of the tortillas evenly over the sauce. Spread ½ of the ricotta over the tortillas. Arrange ½ of the pepper strips over the cheese. Repeat the layering with 1/3 of the sauce, remaining tortillas, ricotta, and red peppers. Spread the remaining sauce over the top; sprinkle the shredded cheese evenly over the top of the dish.

Bake, covered, in a pre-heated 350 degree oven for 20 minutes. Remove the cover and bake an additional 5 minutes.

Provides 6 generous servings.