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Mexican Lasagne


1 tablespoon garlic flavoured oil
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 green chiles, chopped, with seeds
1 teaspoon kosher salt or 1/2 teaspoon table salt
2 tablespoons finely chopped cilantro stalks
2 (14-ounce) cans diced tomatoes, plus 1   2/3 cups water to rinse out empty cans
1 tablespoon ketchup 
I added 1 lb. of cooked, ground turkey
2 (15-ounce) cans black beans, drained and rinsed
3 1/4 cups drained canned corn, from about 1   1/2 (15-ounce cans)
2 1/2 cups grated mature goats Cheddar, or cheese of your choice
8 soft flour tortillas (approximately 10-inch diameter)
1 round ovenproof dish, approximately 10 inches diameter and 2   1/4 inches deep
Avocado Salsa, for serving, recipe follows
2 avocados
1 scallion, thinly sliced
3 tablespoons chopped green jalepenos from a jar or can
1 tablespoon lime juice
1/4 cup roughly chopped fresh cilantro



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