Mexican Lasagna

1 lb ground beef
1/2 cup chopped onion
1 (28oz) can tomato sauce
1 (19 oz) can balck beans, drained & rinsed
3/4 cup frozen corn niblets
2 tsp chilli powder
1 tsp cumin
1 tsp deydrated minced garlic
1/2 tsp oregano
8 whole wheat tortilla shells
2 cups shredded cheese

1. Preheat oven to 350F
2. Using a large skillet, brown beef and onion over med-high hear; drain. Stir in tomato sauce, beans and corn. Add all spices, stir again and bring to a boil. Reduc heat and simmer for 5 minutes
3. Spread 2/3 of the beef/bean mixture on bottom of lightly greased 9x13 baking dish. Top with 4 tortills (tearing and overlapping as necessary to fit)
4. Layer with half of memaining beef/bean mix and 1/2 of cheese. Repeat layering with 4 more tortillas, remining beef/bean and cheese.
5. Bake for 15 minutes or until heated through. Let stand 5 minutes before serving.

(Can be frozen prior to step 5. Bake from frozen at 350F for 45 minutes)

Serving Size: Serves 8 1 cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user JAMISCHALK1.