Mexican Lasagna

2 Tbsp olive oil

1 lb ground beef

2 Tbsp chili powder

2 tsp cumin

Salt and pepper

½ red onion- chopped

1 (14 oz.) can stewed tomatoes

½ c. taco sauce

1 (15oz.) can black beans

1c. corn kernels

6 flour tortillas

2 ½ c. shredded cheese- cheddar or pepper jack if you like it spicy

2 green onions finely chopped (optional)

Preheat large skillet over medium high heat.  Add olive oil –let heat up for a minute.  Then add meat and season with chili powder, cumin, salt, pepper, and red onion.  Brown meat for 5 minutes.  Add tomatoes, taco sauce, corn, and black beans.  Heat mixture through for 2 to 3 minutes.  Spray a baking dish (8x8) with cooking spray.  Cut tortillas into quarters or halves to make them fit in your pan, then layer in pan in this order- tortillas, meat mixture, cheese and repeat two more times so you have 3 layers.  Top with green onions if desired.  Freeze now or bake at 350 for 12-15 minutes.  

If using from frozen:  Thaw and bake at 350 for about 20 minutes.