Mexican Lasagne

• 2 teaspoons club house chili powder
• 1 teaspoon club house ground cumin
• 1 teaspoon club house minced garlic
• 1/2 teaspoon club house oregano leaves
• 1/2 teaspoon club house crushed red pepper flakes (optional)
• 1 lb lean ground beef
• 1/2 cup chopped onion
• 680 ml tomato sauce
• 540 ml black beans, drained and rinsed
• 3/4 cup frozen corn kernels
• 127 ml chopped green chilies, with juice
• 8 flour tortillas
• 2 cups shredded cheddar cheese

1. In large skillet, brown beef and onion over med-hi heat; drain. Stir in tomato sauce, beans, corn and green chilies. Stir in all spices except red pepper. Bring to boil. Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired.
2. Spread 2/3 cup (150 mL) beef mixture on bottom of lightly greased 13x9 in/ 34x22 cm baking dish. Top with 4 tortillas, overlapping as needed. Layer with 1/2 of remaining beef mixture and 1/2 of cheese. Repeat with remaining tortillas, beef mixture and cheese.
3. Bake in preheated 350u0b0F (180u0b0C) oven 15 minutes or until heated through. Let stand 5 minutes before serving.

cumin, garlic, club house oregano, red pepper, lean ground beef, onion, tomato sauce, frozen corn kernels, green chilies, flour tortillas, cheddar cheese

Taken from www.food.com/recipe/mexican-lasagne-459686 (may not work)