Tortilla Casserole (Mexican Lasagne)

• 1 lb. ground beef
• 1/2 md. onion, chopped
• 1 green bell pepper, chopped
• 1/4 tsp. cumin,
• to taste
• 1 clove garlic (optional)
• 2 cans (14 oz. each) Rotel Tomatoes and Green Chiles, lightly drained
• 1/2 cup salsa
• 2 cans (1 lb. each) Ranch style black beans, drained
• 1 can (1 lb.) white shoepeg corn
• 6 to 8 oz. Monterrey Jack cheese, grated
• 6 to 8 oz. Cheddar cheese, grated
• 4 to 6 md. (8-inch) flour tortillas
• Salad, tomatoes, olives, sour cream, and green onions, to garnish

1. Preheat oven to 350F.
2. Brown ground beef in a large skillet; when meat is half-cooked add onion, green pepper and garlic, if desired.
3. Cook until onions are clear.
4. Add Rotel tomatoes, salsa, beans, corn and cumin to taste; bring to a boil.
5. Simmer for 5 to 10 minutes or until sauce begins to thicken.
6. Remove from heat.
7. Layer one-third of meat mixture in a 13x9-inch glass pan.
8. Cover meat mixture with a singe layer of tortillas; layer one-third of the cheeses.
9. Cover with another third of the meat mixture, tortillas, and one third of the cheese.
10. Top casserole with the remaining meat and cheese.
11. Bake until sauce bubbles and cheese on top is melted, about 35 to 45 minutes.
12. Let stand for 10 minutes before serving.
13. Top with salad and desired garnish.

ground beef, onion, green bell pepper, cumin, clove garlic, tomatoes, salsa, black beans, white shoepeg corn, cheese, cheddar cheese, flour tortillas, salad

Taken from www.foodgeeks.com/recipes/6293 (may not work)