Mexican Lasagna

MEXICAN LASAGNA
1/3 c. olive oil
2 lbs. lean ground meat, turkey or chicken
2 T. chili powder
1 T. ground cumin
1 red onion, chopped
1 (15-oz.) can black beans, washed and drained
1 c. hot taco sauce
2 c. fresh corn kernels
Salt, red/black pepper
8 (8”) flavored flour tortillas (such as spinach, whole wheat, sun-dried tomato)
2-3 c. shredded Mexican blend cheese
2 green onions, chopped
Salsa, sour cream, guacamole, more cheese, optional

1. Preheat oven 425. Heat a large skillet over medium heat. Add enough olive oil to cover bottom of pan.
2. Add meat and onion and cook until meat is browned. Add chili powder, cumin, salt, red/black pepper to taste.
3. Add taco sauce. Mix.
4. Add beans and corn. Heat mixture for about 3-5 minutes. Taste for seasoning.
5. Coat a shallow baking dish with olive oil.
6. Cut tortillas in half or quarters to make them easy to layer with.
7. Build lasagna in layers: Meat/Beans Mixture, then tortillas, cheese. Repeat.
8. Bake 12-15 minutes until cheese is brown and bubbly.
9. Garnish with green onions.
10. Serve with your favorite salsa, sour cream, guacamole and more cheese, if desired.