Layered Tex-Mex Lasagna Recipe | Dr. McDougall

Ingredients

• 2-8 Ounce Cans Tomato sauce
• 3 Cups Water
• 4 Tbsp Cornstarch
• 3 Tbsp Chili powder
• 1/2 Tsp Onion powder
• 1/4 Tsp Garlic powder
• 10-12 Corn tortillas
• 4 Cups Mashed pinto beans (fat-free canned beans may be used)
• 1 Cup Green onions, chopped
• 1 1/2 Cups Frozen corn kernels, thawed
• 2.5 Ounce Can Sliced ripe olives, drained
• 1-2 Tbsp Chopped green chilies (optional)