Mexican Lasagna

This recipe comes from Rachel Ray.  We loooooved this dish.  It was relatively easy to make and was so, so good.  We topped ours with sour cream and served it with salad, chips, and guacamole.  Yum!

The recipe below is not Rachel's original, but how I altered it.  Hope you like it!  Also, it could easily be converted into a bare cupboard meal if you make the tortillas from scratch.  Or at least in this house since I'm ridiculous about always having black beans and canned tomatoes in the house.

Ingredients


3 tablespoons extra-virgin olive oil
2 pounds ground beef
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained and rinsed
1 (14-oz) can stewed tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) wheat flour tortillas
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
sour cream

Directions
Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add stewed tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. (I used a round Corning Ward dish and didn't have to cut the tortillas!)  Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.