Mexi-Lamb Tortilla Lasagna

3/4 pound ground American Lamb
1 cup salsa
15 ounces canned red kidney beans, rinsed and drained
1 cup light sour cream (8 ounces)
4 ounces canned chopped green chilies
1/4 cup shredded cheddar cheese
1 tablespoon all-purpose flour
3 flour tortillas (10-inch)
1 cup shredded lettuce
1 medium tomato, chopped
TOPPINGS:
shredded cheddar cheese
salsa
Servings: 6
1. In skillet sprayed with nonstick cooking spray, cook and crumble ground lamb until no longer pink. Drain well. Stir in salsa and beans; set aside.

2. In a bowl, mix sour cream, chilies, cheese and flour.

3. Spray a 10-inch pie plate with nonstick cooking spray. Place one tortilla in bottom of dish. Top with 1/3 of the meat mixture and 1/2 of the sour cream mixture. Top with a second tortilla and repeat with 1/3 meat and remaining sour cream. Top with a third tortilla and remaining meat.

4. Bake in 350ºF oven for 25 minutes or until heated through. Let stand 5 minutes before cutting into wedges. Top each serving with shredded lettuce and chopped tomato. Garnish with additional cheese and salsa if desired.