2 (10 count ea.) pkgs. large diameter flour tortillas
1 lb. browned and drained ground beef OR cooked and cubed chicken breasts (may also use 1/2 of each)
jalapeno peppers, to taste
2 (10 oz. ea.) cans tomato soup
1 cup salsa or taco sauce (your favorite)
1 medium onion, chopped (optional)
1 (15 oz.) can black beans, drained (optional)

TOPPING:

crushed corn tortilla chips
1 (8 oz.) pkg. shredded sharp cheddar cheese

Preheat oven to 375°F.

Over medium heat, in a large skillet or dutch oven combine the meat, soup, sauce, peppers, onion, and beans. Stir in 1/4 cup of sharp cheddar cheese. Once heated and cheese melted, lower heat and allow to simmer for 5 minutes.

Stack flour tortillas, aligning all edges as best as possible. With sharp knife, slice through the stack to cut 3/4 to 1-inch "noodles". Keep the same size noodles stacked together.

Spray bottom of oblong baking pan with non-stick cooking spray (Pam). Spread a small amount of meat/sauce mixture on the bottom of pan.

LAYER THE LASAGNA AS FOLLOWS:

Two layers of flour tortilla strips going side by side vertically. Cover with meat/sauce mixture. Sprinkle generously with sharp cheddar cheese. Two layers of flour tortilla strips going side by side horizontally, and continue as you did previously. Alternate the direction of the noodles each round of ingredients.

Top the lasagna with crushed corn tortilla chips and the remainder of the shredded cheddar cheese.

Bake at 375°F for 25 minutes or until bubbling on the sides and cheese on top is melted. Remove from oven and let stand for 15 minutes. Cut in squares. Leftovers freeze well.

Submitted by: Cindy F. A.