Preheat oven to 160C(320F) fan-forced. Spray a lasagna dish with cooking spray and set aside. Alternatively you can use a foil baking dish.

In a large, non-stick pot or skillet, cook the beef mince, onions, green capsicum, and garlic over medium-high heat until meat is no longer pink. Break up any large pieces of beef as it’s cooking.

Add the kidney beans, tomatoes, corn, chili powder, and cumin. Cook and stir for 2 more minutes. Add the pasta sauce, salsa, and black pepper. Bring to a boil. Reduce the heat to low and cover and simmer for 5 minutes, stirring occasionally. Stir in the coriander and remove from heat.

To assemble the lasagna, spread ⅓ sauce mixture over bottom of the dish. Top with ½ the tortillas, overlapping and cutting them as necessary to fit. Top with ⅓ sauce mixture, followed by ½ the cheese. Cover the cheese with the remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce and top with green onions.

Cover with foil and bake for 35 minutes. Uncover and bake 10 more minutes. Let the lasagna stand for at least 10 minutes before slicing for easier serving. Top each piece with a dollop of sour cream if desired.