Mexican Lasagna

• 1 (12 ounce) bag veggie crumbles or 1 lb ground beef
• 1 (8 ounce) can tomato sauce
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 onion, chopped
• 1 teaspoon salt
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 (12 ounce) bag frozen corn
• 1 (6 ounce) can black olives, sliced
• 2 cups shredded cheddar cheese
• 1 (14 1/2 ounce) can diced tomatoes
• 2 cups jarred salsa
• 18 (6 inch) corn tortillas

1. Preheat oven to 350.
2. Place veggie crumbles in a saucepan.
3. (Or brown ground beef, drain fat.)
4. Add tomato sauce, cumin, chili powder, garlic powder and oregano.
5. Simmer over low heat until heated through.
6. Sautee onion and salt until transluscent.
7. Add beans and corn.
8. Heat through.
9. If desired, mash with a handheld potato masher.
10. Layer a 9 X 13 baking pan: 6 tortillas (it's ok if they overlap a bit), bean mix, 1/2 the cheese, 6 tortillas, meat, salsa, 6 tortillas, bean mix, olives, diced tomatoes, rest of the cheese.
11. Bake for 30 minutes or until bubbly and cheese is melted.
12. Serve with extra salsa and sour cream.
13. For Vegetarian omit the ground beef.

veggie crumbles, tomato sauce, cumin, chili powder, garlic, oregano, onion, salt, black beans, corn, black olives, cheddar cheese, tomatoes, salsa, corn tortillas

Taken from www.food.com/recipe/mexican-lasagna-160259 (may not work)