Mexican Lasagna

Rachael Ray, to my surprise, has done it again. Courtesy of foodnetwork.com (and her) here's our new favorite meal.

3 T. Olive Oil (or butter or canola oil)
2 lbs. ground meat of your choice (she used chicken, we use beef cuz it's what's for dinner)
2 T. chili powder
2 t. ground cumin
1/2 red onion, chopped
1 can black beans, drained
1 c. taco sauce (or salsa or whatever mexican stuff you've got on hand)
1 c. corn (or a whole can)
salt to your liking
couple of tortillas halved
2 1/2 c. shredded cheese (or more and it doesn't matter what kind, we did cheddar and pepper jack)
2 scallions, finely chopped (optional)

Preheat oven to 425 degrees F (in case you weren't sure if we do C or F in Idaho, we do F)

In large hot skillet (medium heat), add 2 T. of oil and add meat, chili powder, cumin and red onion. Brown meat. Add taco sauce, black beans, and corn. Heat mixture through and season with salt.

Coat lasagna type dish with remaining oil (or you can just do spray). Start with meat mixture, then tortillas (how ever you want to arrange them) and cheese. Repeat til you're satisfied or until your meat mixture is gone or the pan is flowing over!! Bake 12-15 minutes until cheese is brown and bubbly. Top with scallions.

Side note: We only did 1 lb of meat and halved the seasoning it calls for and it was a better portion for a smaller family, plus my favorite parts are the beans and the corn. We still used the same amount of those. AND we coated the underside of the tortillas with refried beans - but that's just us.

SO DELICIOUS!!!