Mexican Lasagna

I made this Mexican Lasagna by Rachael Ray for dinner yesterday and it was a big hit. The dish was well flavored and wasn't too spicy. Although, it would be really easy to add more heat.

I did make my usual substitutions and used 2 percent cheese and low-fat sour cream. I also added chopped fresh tomatoes (they were as fresh as you can get this time of year) and black olives.

The best part of this dish was definitely that the left-overs were really good. Van and I both had it for lunch today and there was still enough left for dinner tonight. It is so nice to start the week without worrying about what to cook for dinner.