Mexican Lasagna

Recipe

Prep: 15 minutes

Cook: 45 minutes

Serves: 8

• 1 pound ground beef

• 1 packet taco seasoning

• 18 flour tortillas (about 1 package)

• 1 16 ounce can enchilada sauce

• 1 16 ounce can fire roasted corn, drained

• 1 16 ounce can black beans, drained

• 1 5 ounce can diced green chiles

• 1 pouch Seeds of Change spanish rice

• 1 pound shredded cheddar

• 1 pound shredded mexican blend cheese

• Sour cream, cilantro & tortilla chips for serving

Preheat the oven to 350.

In a small skillet combine the ground beef and taco seasoning. Cook for about 6-8 minutes, until cooked through.

In a medium bowl combine the corn, black beans and green chiles.

Prepare a casserole dish with nonstick spray. Pour half the enchilada sauce in the bottom of the dish. Top with 6 tortillas. They should be overlapping to form an even layer.

Top the tortillas with an even layer of ground beef, followed by an even layer of rice and an even layer of the black bean mixture. Top with half the cheddar. Repeat the layers, ending with a third layer of tortillas. Top with the shredded mexican cheese.

Bake, covered with foil for 40 minutes. Broil for 5 minutes until the cheese is crispy. Top with sour cream and cilantro.