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.

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