Mexican Lasagna
- 1 lb ground beef
- 2 cans tomato sauce
- 1 can black beans, drained and rinsed
- 1 can corn
- 2 tablespoons chili powder
- 2 tablespoons minced onion
- 1 teas cumin
- 1 teas garlic
- flour tortillas (between 6 and 8 of the large ones)
- 2 cups shredded cheddar cheese
Brown the ground beef. Rinse and drain. Add tomato sauce, beans and corn. Stir in seasonings and bring to a boil. Reduce heat and simmer for about 15 minutes.
In a 2 quart baking dish, coated with nonstick cooking spray, place 3 tortillas at the bottom. Layer with chili mixture and then cheese. Repeat. Bake covered for 30 minutes @ 350 degrees. Uncover the last 5 minutes of baking.
Just a question, how do I print off some of your recipes? I don’t want to print the whole page. Thanks!