Mexican Lasagna

This is one of those meals that Jeff actually goes back for seconds on. I made it last night for dinner and he was excited when he came home because he was actually looking forward to this meal..very unlike him! Whenever I make this I can get 2 pans (8x8). I usually cook one up for dinner that night and put the other in the freezer for another night when I don't want to cook...it works out really well. I got this recipe from Rachel Ray a long time ago from one of her 30 minute meal shows. It cooks really fast and is done within 30 minutes if you have some of the prep stuff done (which I usually do because I used canned goods)!

Mexican Lasagna
2 TBSP olive oil
2 lbs. ground beef
2 TBSP chili powder
2 tsp ground cumin
1/2 red onion, chopped (or yellow or white)
1 (14 oz) can stewed, diced, or chopped tomatoes
1 c medium heat taco sauce or salsa
1 (15 oz) can black beans, drained
1 can corn
salt to taste
8 (8 in) flour tortillas (to make this healthier try veggie tortillas or low carb tortillas...they actually used spinach tortillas..yummy!)
2 1/2 c shredded cheese
2 scallions, finely chopped

► Preheat oven to 425 degrees. Preheat large skillet over med high heat. Add the olive oil. Add beef, and season with chili powder and cumin, and red onion. Brown meat mixture, 5 minutes. Add stewed tomatoes and taco sauce. Add black beans and corn.
► Heat mixture through, 2-3 minutes then season with salt to taste. Coat a shallow baking dish with oil or spray oil. Cut tortillas in half or quarters to make them easy to layer. (I don't cut mine because they fit perfectly whole in an 8x8 pan, if you are making this all in one large 13x9 pan though you may want to cut them in half.) Build lasagna in layers of meat, tortilla, and cheese. Bake 12-15 minutes or until the cheese is melted.

For the frozen one I bake it at 400 degrees for about an hour if it's straight from the freezer...which is how I do it. If you let it thaw out then you will cook it at 350 for 30-45 minutes.