Mexican Lasagna

Mexican Lasagna
adjusted from a recipe from McCormick's

1 pound ground beef
½ cup chopped onion
2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon minced garlic
½ teaspoon oregano leaves
2 (8 ounce) cans tomato sauce
2 (15 ounce) can black or pinto beans, drained
1 (8 ¾ ounce) can whole kernel corn, drained (MexiCorn, if you can find it)
1 (4 ½ ounce) can chopped green chilies
½ pound Mexican Velveeta, cubed
9 (8-inch) flour tortillas
2 cups shredded sharp cheddar cheese or Fiesta blend cheese

Preheat oven to 350. Grease a 9x13-inch baking dish with vegetable oil or olive oil. In a large skillet, brown beef and onion on medium-high heat; drain. Add tomato sauce, beans, corn, green chilies, and seasonings. Mix well. Add cubed Velveeta cheese. Simmer for 5 minutes. Spread a ¼ of the meat mixture on the bottom of the prepared baking dish. Top with 3 tortillas. Top tortillas with another ¼ of the meat mixture and 1/3 of the shredded cheese. Top with 3 more tortillas, ¼ meat mixture and 1/3 of the cheese. For the final layer, use the remaining 3 tortillas, meat mixture and cheese. Place casserole on a rimmed sheet pan and bake for 25 to 30 minutes or until the cheese is melted and the casserole is bubbly.

Makes 8 servings