Mexican Lasagna
1 pound ground lean meat--beef or chicken
1/2 onion, chopped
16 ounces Tomato Sauce (or if not available in that size, 15 oz.)
1 can Black Beans, about 16 oz.
1-8 ounce can whole kernel corn (or half of a regular sized can)
1-4 oz. can green chilies
2 teaspoons Chili Powder
1 teaspoon Cumin
1/4 teaspoon Garlic Powder
1/2 teaspoon Oregano flakes
1/2 teaspoon crushed red pepper
6 whole wheat tortillas
1 cup shredded cheese, divided in half
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Brown meat and onion in a large skillet (We used 12 inch diameter); drain off any excess fat. Drain and rinse black beans. Drain corn and chilies. Add Tomato sauce, beans, corn, chilies and all seasonings (herbs and spices) to the pan of meat and bring to a boil. Reduce heat to low and simmer five minutes. Meanwhile, preheat oven to 350 degrees, lightly oil a 9 by 12 baking dish. Spread half the meat mixture on the dish. Place 3 Tortillas on top--may want to cut one in half to cover the dish better. Top with 1/2 cup cheese and spread around the dish. Then, layer again--the rest of the meat mixture followed by the last 3 Tortillas, and the rest of the cheese.
Bake at 350 degrees for fifteen minutes or until heated through.
The recipe says it serves 12. I think maybe 6 is more realistic...