My Mexican Lasagna Recipe

My children love this recipe...I came up with it when I was playing around with an existing recipe and trying to use what I had on hand in my kitchen that day.  Epicure's Pueblo Bean Dip Mix has become our taco seasoning of choice...it is mild, yet adds a more sophisticated flavor to the taste of our Mexican meals.

Ingredients: 

1 14 oz. can of black beans (rinsed and drained)
1 14 oz. can of diced tomatoes
1 cup frozen corn
2 - 3 cups shredded cheddar or marble cheese (depending how cheesy you like it on top)
1 package lean ground beef (1.5 lbs?)
2 tbsp. 3 Onion Dip Mix
1 package plain flour tortillas
3 tablespoons Epicure's Pueblo Bean Dip Mix 

 Instructions:

1. Start with the onions in a large skillet with a couple of tablespoons of olive oil - cook until soft.
2.  Add the ground beef and brown it.
3.  Add the tomatoes, Pueblo Bean Dip Mix, black beans and corn - stir and let cook 5 minutes.  If it is looking dry add 1/2 cup water, otherwise continue cooking for another 5 minutes on medium.
4.  Take your casserole dish(es) and spray with oil to prevent tortillas sticking.   Line the bottom of the dish with tortillas, it is okay to overlap them so it is well covered.  You want them to cover the sides too.
5.  With a SLOTTED spoon (so it drains some of the excess liquid that will have formed now with cooking - it is okay to have some of the liquid but you don't want too much) scoop half the meat mixture over the tortilla layer.  Sprinkle with 1 cup of cheese.
6.  Add another layer of tortillas.  Spoon the remaining meat over top.  Cover with tortillas - tucking this layer into the sides of the dish.  Sprinkle the top with the remaining cheese.  I use just enough to lightly cover the top and not more than that.
7.  Bake in preheated oven at 350 degrees for 30 minutes.
8.  Serve with sour cream, Epicure's Poco Picante Salsa and Epicure's Guacamole.  Enjoy :) 

This dish is just as tasty on day two as a leftover dinner and it freezes well.