### Instructions:
1. **Prepare the Meat Filling:** In a large skillet, brown the ground beef (or turkey) over medium heat, breaking it up with a spoon. Drain any excess fat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. **Combine the Filling Ingredients:** Add the black beans, corn, Rotel, softened cream cheese, diced green chilies, chili powder, cumin, and cayenne pepper (if using) to the skillet. Cook, stirring constantly, until the cream cheese is fully melted and the mixture is well combined and heated through. Season with salt and black pepper to taste.
3. **Prepare the Sauce:** In a separate small bowl, whisk together the red enchilada sauce.
4. **Assemble the Lasagna:** Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
* Spoon a thin layer of enchilada sauce onto the bottom of the prepared baking dish.
* Arrange 4 tortillas in a single layer over the sauce, overlapping slightly to cover the bottom of the dish. (If using corn tortillas, you may want to warm them briefly in a microwave or skillet to make them more pliable and prevent cracking.)
* Spread half of the meat mixture evenly over the tortillas.
* Sprinkle with 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese.
* Repeat the layers: sauce, 4 tortillas, remaining meat mixture, and another 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese.
* Top with the final 4 tortillas. Pour the remaining enchilada sauce over the top tortillas.
5. **Bake:** Cover the baking dish loosely with aluminum foil and bake for 25 minutes.
6. **Final Cheese Layer and Bake:** Remove the foil, sprinkle the remaining Monterey Jack and cheddar cheese over the top, and bake uncovered for another 10-15 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
7. **Rest and Serve:** Let the lasagna rest for 5-10 minutes before slicing and serving. This allows the layers to set, making it easier to cut. Serve hot with your favorite toppings like sour cream, fresh cilantro, sliced jalapeños, or avocado.
### Short Tips:
* For an extra flavorful crust, lightly fry your corn tortillas in a little oil before assembling. This also helps prevent them from becoming soggy.
* Don’t be afraid to customize! Add bell peppers, your favorite salsa, or even a can of diced tomatoes for more veggie power.
* Make ahead magic: Assemble the lasagna a day in advance and refrigerate. Just add an extra 10-15 minutes to the baking time when you’re ready to cook.
* This recipe freezes beautifully! Bake and cool completely, then wrap tightly in plastic wrap and foil. Thaw in the refrigerator and reheat in the oven when ready to enjoy.
