Mexican Lasagna

Hubby thinks it is more like Enchilada Casserole, but whatever you call it, it is yummy and everyone eats it! SCORE one for mom!

1 lb ground turkey or extra lean ground beef, browned
1 can black beans, rinsed and drained (optional)
1/2 large onion, chopped
1 large clove garlic, minced
1 1/2 cups low-fat cottage cheese
1 cup fat-free sour cream
1 jar(can) 4 oz chopped green chile peppers
1/2 cup chopped cilantro (optional)
2 tsp ground cumin
1/8 tsp salt
2 cups salsa
4 whole wheat tortillas (halved)
1 cup shredded, reduced fat cheese (I prefer a Mexican blend, but Monterey Jack or cheddar work too)

Preheat oven to 350 degrees. Coat 13 x 9 pan with cooking spray. Put browned meat in a large bowl. Coat skillet with cooking spray. Place skillet over medium heat. Add the onion and garlic. Cover and cook, stirring occasionally, for 7 to 8 minutes, until lightly browned. Add to ground beef in the bowl. Add beans to bowl with ground beef. In another bowl, combine the cottage cheese, sour cream, peppers, cilantro, cumin and salt. Spread 1 cup of the salsa across the bottom of the baking dish. Arrange half the tortillas evenly over the salsa. Spread half of the cottage cheese mixture over the tortillas. Top with half the meat mixture. Top with 1/2 the remaining salsa and 1/2 cup of the shredded cheese. Repeat the layering with tortillas, cottage cheese mixture, and ground beef mixture. Drizzle with remaining salsa and sprinkle with remaining shredded cheese. Bake for 30 minutes, or until heated through. Loosely cover with foil if the cheese browns too quickly.