Taco-Lasagna Or Nacho Casserole

-Pour 1 tsp canola or olive oil into a 9x9 baking pan. Spread it around to grease the bottom and sides.
-Cover bottom of pan with one layer of tortilla pieces.
-Sprinkle salsa on the tortilla pieces In the pan.
-Sprinkle a layer of 1/2 of the beans. Layer 1/2 of the meat, then 1/2 of the spinach, 1/2 the tomatoes, 1/3 of the salsa, 1/3 of the cheese, 1/3 of the tortilla pieces.
-Layer the rest of the beans, meat, spinach and tomatoes.
-Layer 1/2 of the remaining salsa, tortilla pieces, and cheese.
-Top with the remaining tortilla pieces, salsa, and cheese.
-Bake at 375 degrees for 25-30 minutes.
Notes:
It's a great way to use leftovers from "taco night" or steak that you brought home from a restaurant. Make it work for you--try shortcuts. For instance, you could substitute chili for all the ingredients except tortillas and cheese.
Go ahead and add/remove/substitute ingredients with things you prefer. If you like it spicy, dice 1-3 jalapenos and toss them in. We usually put two jalapenos in our taco meat. This recipe is very flexible.
I usually use ground beef (seasoned with chili powder, garlic powder, oregano, cumin, paprika, salt and pepper), chopped fresh spinach (Erik doesn't like cilantro), pinto beans, and the other ingredients I listed. Funny, I made a casserole tonight in order to make tomorrow's supper easier. We had no beef so I simply made it with beans. You could throw in anything you like in your burritos or enchiladas. I think this casserole tastes just like enchiladas.