Corn Tortilla Pheasant Lasagna

Ingredients

12 corn tortillas ( 6 inches)

2 cups cubed cooked pheasent breast or shredded leg meat

1 can 28 oz kindey beans

1 jar (16 oz) salsa

1 1/2 cups sour cream

1 green pepper chopped

2 cans ( 3.8 oz) sliced ripe olives drained

1 cup shredded montery jack cheese

1 cup shredded cheddar cheese

Directions;

In a greased 13X 9 baking dish. arrange 1/3 tortillas. Top with 1/3  pheasant.  kidney beans, salsa, sour cream, green pepper, olives, montrery jack & chedder cheese. Repeat layers twice.

Cover & bake at 350 degrees for 25 min. Uncover ; bake 10- 15 min longer or until cheese is melted. Let stand for 10 min before serving.