Beefy Mexican Lasagna

Found this on a Kentucky Beef Council ad, wanted to save it to try later. It is from the VanMeter Angus Farm, Bowling Green, KY.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs ground beef
• 9  corn tortillas
• 2 (10 ounce) cans  mild enchilada sauce
• 1 (15 ounce) can black beans, rinsed
• 1 1⁄2 cups frozen corn
• 1  teaspoon ground cumin
• 1 1⁄2 cups  shredded  Mexican blend cheese
• 1⁄2 chopped tomato
• 2  tablespoons  chopped fresh cilantro
•  crunchy corn tortilla strips (optional)

Directions

1. Heat oven to 350 degrees. Heat large nonstick skillet over medium heat until hot. Add ground beef, cook 8-10 minutes; breaking into crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; stir in 1 can enchilada sauce, black beans, corn and cumin; bring to boil. Reduce heat; simmer 5 minutes, stirring occasionally.
2. Spray 11 3/4 x 7 1/2 inch baking dish with nonstick cooking spray. Arrange 3 tortillas in a dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas; cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.
3. Cover with aluminum foil. Bake in 350 degree oven for 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake uncovered, 5 minutes until cheese is melted. Top with tortilla strips, and if desired, tomato and cilantro.