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.

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