Mexican Lasanga

• 3 tablespoon extra virgin olive oil
• 2 pounds ground beef (or chicken breast)
• 1 Package of taco seasoning
• 1 (14 ounce) diced stewed tomatoes
• 1 (15 ounce) can black beans (drained)
• 1 cup frozen corn kernels
• Salt/Pepper
• 8 (8 inch) spinach flour tortillas (or plain flour tortillas)
• 2 1/2 cups shredded cheese

1. Brown hamburger and season with salt and pepper. Add taco sauce. Add corn, black beans, and tomatoes, to meat. Coat a 9-by-9 inch pan with olive oil. Build lasagna in layers of meat and bean mixture, then tortillas, then cheese. Repeat.
2. If freezing, cover well with plastic wrap and then wrap with foil.
3. To cook: Thaw lasagna. Heat oven to 425 degrees and bake for 15-20 mins or until warmed through and cheese is melted and bubbly.

extra virgin olive oil, ground beef, taco, tomatoes, black beans, corn, salt, flour tortillas, shredded cheese

Taken from www.epicurious.com/recipes/member/views/mexican-lasanga-50155707 (may not work)