Jc's Mexican Lasagna

• 12 corn tortillas
• 1 lb ground beef (cooked and drained)
• 2 (10 ounce) cans enchilada sauce (any variety, I use one mild and 1 medium and mix them)
• 1 (15 ounce) can corn
• 1 (15 ounce) can black beans
• 2 cups low-fat Mexican cheese blend

1. Brown and drain beef.
2. Return to pan and add 1 can of enchilada sauce, beans and corn to pan.
3. Simmer for 15 minutes.
4. In an 8x8-inch pan layer 4 tortillas beef/bean mixture & a half cup of cheese.
5. Continue layering and top with remaining cheese.
6. Bake for 35 minutes at 350F or until bubbling around edges.
7. After removing from oven let sit for 15 minutes then serve.
8. Can top with sour cream, lettuce, tomato & salsa if desired.

corn tortillas, ground beef, enchilada sauce, corn, black beans, lowfat mexican cheese blend

Taken from www.food.com/recipe/jcs-mexican-lasagna-259032 (may not work)