Mexican Lasagna

Ingredients:


1 1/2 lbs lean ground beef
9 corn tortillas
2 cans (10 oz each) mild enchilada sauce (or hot if ya feelin' spicy!)
1 can black beans- rinsed and drained
1 1/2 cups frozen corn
1 teaspoon ground cumin
1 1/2 cups shredded cheddar cheese
1/2 cup chopped tomatoes
2 tablespoons chopped cilantro

Directions:

1. Heat the oven to 350. Brown the ground beef in a large skillet- pour off the drippings. Stir in one can of enchilada sauce, black beans, corn, and cumin; bring this to a boil and reduce the heat- simmer for 5 min stirring occasionally

2. Spray 11-ish x 7-ish baking dish (usually a cake pan) with nonstick cooking spray. Arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over the tortillas, cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting the final cheese layer. Pour remaining enchilada sauce over top.

3. Cover with aluminum foil and bake in a 350 oven for 30 mins. Remove foil, sprinkle with remaining 1/2 cup cheese. Bake uncovered for 5 mins or until cheese is melted top with tomatoes and cilantro.

Clint Emmett