Tex-Mex Lasagna

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Southern Living


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1 pound lean ground beef

1 cup frozen diced onion, red and green bell pepper, and celery

3 garlic cloves, minced

1 tablespoon chili powder

1 teaspoon salt-free chipotle seasoning blend

1 (24-oz.) jar mild salsa

1 (15-oz.) can dark red kidney beans, drained

1 (10-oz.) can enchilada sauce

1 (10-oz.) package frozen whole kernel corn, thawed

16 (6-inch) fajita-size corn tortillas

4 cups (16 oz.) shredded Mexican four-cheese blend

Toppings: sour cream, chopped tomatoes

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