The Best Derned Southwestern Casserole

• 1-1/2 pounds uncooked chorizo or bulk spicy pork sausage
• 1 small onion, chopped
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) tomato sauce
• 1 can (11 ounces) Mexicorn, drained
• 2 cans (4 ounces each) chopped green chilies
• 1 cup salsa
• 1/4 cup minced fresh cilantro
• 3 teaspoons each ground cumin, chili powder and paprika
• 2 teaspoons garlic powder
• 12 corn tortillas (6 inches)
• 2 large tomatoes, sliced
• 2 cups shredded Monterey Jack or cheddar-Monterey Jack cheese

1. Preheat oven to 375u0b0. Crumble chorizo into a large skillet; add onion. Cook over medium heat until meat is fully cooked; drain. Add beans, tomato sauce, corn, chilies, salsa, cilantro and seasonings; heat through.
2. Place six tortillas in the bottom of a greased 13x9-in. baking dish. Layer with 3-1/2 cups meat mixture, the tomatoes and 1 cup cheese. Top with remaining tortillas, meat mixture and cheese.
3. Cover and bake 40 minutes. Uncover; bake 5-10 minutes or until heated through. Let stand 10 minutes before cutting.

chorizo, onion, black beans, tomato sauce, mexicorn, green chilies, salsa, fresh cilantro, ground cumin, garlic, corn tortillas, tomatoes, shredded monterey

Taken from www.tasteofhome.com/recipes/the-best-derned-southwestern-casserole/ (may not work)