Easy Mexican Lasagna

Easy Mexican Lasagna 1 lb. ground beef 1 onion chopped 1 bell pepper chopped 2 cloves garlic minced 1 tsp. salt 1/4 tsp. black pepper 2 Tbs. chili powder 1 Tbs. sugar 1 10 oz. can diced tomatoes 1 8 oz. can tomato sauce 1 cup water 1 14 oz. can pinto beans or black beans, drained 1 14 oz can sweet corn 1 cup sour cream 1 cup cottage cheese 1 egg 10-14 flour tortillas, whole wheat or white 1 1/2 cups grated monterey jack cheese 1 1/2 cups cheddar cheese on top Toppings: chopped tomatoes green onions, sliced black olives, sliced avocado, sliced sour cream Brown meat with onion and next 5 ingredients. Add tomatoes, tomato sauce and water. Simmer 5 min. over medium heat. Add beans and corn. I put in blender sour cream, cottage cheese, and egg until smooth. Cut each tortilla into long strips. I make them about as wide as a normal lasagna noodle, about 2 1/2 in., so you are cutting 3 strips out of each tortilla. For the layering: Place small amount of meat mixture in bottom of greased 9×13 dish. Layer 1/2 tortilla strips over meat. (You will be laying the strips on top of each other so that the covering is about 2 tortillas thick.) Then layer half of remaining meat mixture. Next add all the sour cream mixture. Then sprinkle with half the cheese I mix both kinds of cheeses together Layer the rest of the tortillas. Add rest of meat mixture. Top with last of cheese. Bake at 350 degrees for 20-30 mins or till bubbly Add toppings.