Mexican Lasagna

• 2 lbs hamburger
• T olive oil
• 1 onion, diced
• 1 T chili powder
• 3 cloves garlic
• cilantro
• 15-oz can tomatoes 'n jalapenos
• 15-oz can fire roasted tomatoes
• 2 chipotles in adobo sauce
• 1 lbs shredded Mexican cheeses
• 15 oz can black beans
• frozen fire-roasted corn
• small can sliced black olives
• enchilada sauce
• 8 inch flour tortillas

1. Grease 2 - 8" round cake pans.
2. Brown ground beef, drain and set aside. Puree fire roasted tomatoes and chipotles. In the same pan saute onion & garlic in oil. Return beef to pan, add tomatoes 'n jalapeno, and tomato/chipotle mixture. Add cilantro and chili powder. Simmer 15 minutes to blend flavors.
3. Assemble lasagnas. Line bottom of each pan with a tortilla, layer beef/tomato mixture sprinkle with black beans, corn, olives and cheese. Repeat layers. Cover with a final tortilla. Liberally cover final tortillas with enchilada sauce, cheese and some olive.
4. Bake at 350 until heated through.

hamburger, t, onion, t, garlic, cilantro, tomatoes, fire roasted tomatoes, chipotles, cheeses, black beans, frozen fire, black olives, enchilada sauce, flour tortillas

Taken from www.epicurious.com/recipes/member/views/mexican-lasagna-52043011 (may not work)