Mexican Lasagna with Pork, Corn, and Pinto Beans | America's Test Kitchen

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, minced
• 2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
• Salt and ground black pepper
• 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
• 1 tablespoon minced canned chipotle chiles in adobo sauce
• 2 teaspoons chili powder
• 1 1/2 pounds ground pork
• 2 tablespoons unbleached all-purpose flour
• 2 cups low-sodium chicken broth
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, drained
• 2 cups frozen corn, thawed
• 1/4 cup plus 2 tablespoons minced fresh cilantro leaves
• 2 tablespoons juice from 1 lime
• 18 (6-inch) corn tortillas
• Vegetable oil spray
• 12 ounces Colby Jack cheese, shredded (3 cups)