Mexican Lasagna

recipe courtesy of Family Features/Culinary.net

Serves 4-6

• 1 lb. ground beef
• 1 can (15 oz.) black beans
• 1 can (4 oz.) chiles
• 2 cans (14 oz. each) fire-roasted diced tomatoes, divided
• 1 can (15 oz.) whole kernel corn
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon taco seasoning
• 6 cups shredded cheese
• 18 taco-sized tortillas of choice
• fresh cilantro, for garnish
• sour cream, for serving

Heat oven to 350 degrees. In large skillet, brown ground beef; drain grease. Add black beans, chiles with juices, 1 can tomatoes with juices, drained corn, garlic powder, onion powder and taco seasoning. Open remaining can of tomatoes; take out half and set aside. Add remaining half with juices to beef mixture. Mix well and turn off heat. In 9-by-13-inch pan, line bottom with six tortillas, slightly overlapping. Cover with 1/3 of beef mixture and top with 2 cups shredded cheese. Repeat with remaining ingredients then top with reserved tomatoes. Cover pan with foil and bake 30-40 minutes. Garnish with cilantro and serve with sour cream.

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