Mexican Lasagna

Ingredients

• 2 t. vegetable oil
• 1 1/2 c. chopped onion
• 1 lb. ground beef
• 1 package taco seasoning
  
• 1 can (14.5 oz) diced tomatoes with chiles (Ro-Tel style)
  
• 1 can (15 oz) black beans, rinsed
• 1 can (11 oz) corn (whole kernel), drained
• 1 can (10 oz) mild enchilada sauce
• 5-(8 inch) flour tortillas
• 1 1/4 c. shredded cheddar

Directions

1. Heat oven to 400 degrees.
2. Coat a 3 quart round baking dish with nonstick spray.
3. Heat oil in a large skillet over medium high heat.
4. Add onion and saute 5 minutes.
5. Add ground beef and taco seasoning and heat until no longer pink.
6. Add tomatoes, beans, corn and enchilada sauce; bring to a simmer.
7. Remove from heat.
8. Put 1 tortilla in baking dish.
9. Top with 1/5 of meat mixture (about 1 1/2 cups); sprinkle with 1/4 cup cheese.
10. Repeat layers 4 more times.
11. Cover with foil and bake 20 to 25 minutes until bubbly around edges and cheese is melted.
12. Cool 5 minutes.
13. Cut into wedges and serve with sour cream, if desired.