Mexican Lasagna

• 1 vegetable oil cooking spray
• 2 lbs ground beef
• 1 (6 ounce) can green chilies
• 1 (6 ounce) can sliced jalapeno peppers (chopped)
• 1 cup chopped onion
• garlic powder (to taste but I use fresh garlic)
• 1 teaspoon cumin
• 3 (18 ounce) cans ranch-style pinto beans
• 2 (10 ounce) cans cream of chicken soup
• 1 (10 ounce) can red enchilada sauce
• 1 (10 ounce) can Rotel Tomatoes
• 15 -18 corn tortillas (pan fry in oil to soften)
• sour cream, for garnish (optional)
• cheese (AS MUCH AS YOU WANT)

1. Brown ground beef with onion and garlic and then drain.
2. Put beans in pot (juice and all) and simmer for 15 minutes.
3. Smoosh beans really well with a potato masher.
4. Add the following ingredients to the meat mixture: Cream of Chicken, Rotel, Jalapenos, cumin, green chilis and enchilada sauce.
5. Spray 9x13 pan with vegetable oil spray.
6. Layer meat, beans, cheese and tortillas until gone.
7. Top with more CHEESE!
8. Bake 1 hour at 350 degrees with a cookie sheet under casserole dish.
9. Flavor is enhanced; if prepared a day in advance.

vegetable oil cooking spray, ground beef, green chilies, jalapeno peppers, onion, garlic, cumin, pinto beans, cream of chicken soup, red enchilada sauce, tomatoes, corn tortillas, sour cream, cheese

Taken from www.food.com/recipe/mexican-lasagna-18253 (may not work)